Buffalo Chicken Jalapeno Poppers

This recipe was featured on the rachel ray show in october, 2009 as a quick and healthier version of the traditional popper. it's a very spicy, yet savory version of the appetizer. the original recipe calls for 18-20 jalapeno peppers, but i just used 10 and cut them in half to use both halves to fill. it also called for rotisserie chicken, but i substituted with chicken breast to cut down on cost and time.

Steps

Preheat oven to 425f.

Working lengthwise , slice each jalapeno in half.

Scrape the seeds and ribs out of each jalapeo.

Place a small saucepot over low heat.

Add hot sauce and whisk in the butter until melted.

In a medium size bowl , combine the pulled chicken , celery , monterey jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each half of the peppers , filling them all up.

Lightly mound the chicken into each pepper.

Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through , about 15 minutes.

Serve warm.

Ingredients

jalapeno peppers, hot sauce, butter, boneless skinless chicken breasts, celery rib, monterey jack cheese, blue cheese