Short Snacktastic Sundays post today, folks! We were headed to Brad and Amy’s new place to watch the Patriot’s/Jets game at 1pm, and things were running a little behind schedule. Despite getting up at 8:30am today, I somehow didn’t make it into the kitchen until 11:30am (isn’t it crazy how time just disappears on the weekend?). I had all these big plans to make pie and roasted Cornish hens for lunch before the game, but that was sooo not going to happen.
When I finally started cooking, Dan made me promise that we would definitely be at Brad and Amy’s house in time for the start of the game (for once). I promised and all, but I still had to cook chicken, make filling, slice jalapenos, crisp up some bacon, crush potato chips for the topping, fill all the ‘penos, and bake everything. So…it was a bit of a scramble.
By the time I had started spooning filling into the jalapeno halves and getting ready to stick everything in the oven, it was 12:30pm, and Dan was hovering over my shoulder, positively vibrating with impatience.
“Do you really need to take a picture of that? How many pictures are you planning to take? Are those cooked yet? I think we should finish cooking everything at Brad and Amy’s house. Wait, you’re taking more pictures??? WOMAN, THE GAME IS STARTING!”
Needless to say, the setting was not super conducive to food photography/blogging. I snapped as many pictures as I could, but I only ended up with one or two good ones. Hence, the shorter blog post.
But anyway. These poppers. They’re awesome. I don’t usually like buffalo chicken, but even I couldn’t stop eating these. Creamy, spicy, cheesy buffalo chicken filling stuffed into fresh peppers, topped with crunchy potato chip/bacon crumbs, and baked into hot, melty deliciousness…yum! I’d personally still take my prosciutto-wrapped poppers any day, but if you like buffalo chicken…you’ll want to try these.
- 1 medium to large chicken breast, cooked and shredded (I wrapped my breast in aluminum foil and baked it at 400 degrees for 25 minutes)
- 8 ounces cream cheese, softened to room temperature
- ½ cup shredded cheese (I used 4-cheese Mexican blend, but you can use whatever you like)
- ½ cup Frank's RedHot Buffalo Wing Sauce
- 10 large jalapenos, halved + seeds removed
- 1 cup Jalapeno Kettle Chip crumbs (I stuck my chips in a sandwich bag and crushed them with a rolling pin)
- 4 slices crispy bacon, crumbled
- 1 green onions, chopped (for garnish)
- Preheat oven to 375 degrees F. Lightly grease a baking sheet, set aside.
- In a medium bowl, stir together the softened cream cheese, shredded cheese, and buffalo sauce until mixture is smooth and uniform.
- Stir in the chicken.
- In a separate bowl, toss together the potato chip crumbs and crumbled bacon.
- Spoon the filling into each jalapeño cavity.
- Top each jalapeño with a spoonful of the potato chip/bacon mixture.
- Place stuffed jalapenos on prepared baking sheet, filling side up.
- Bake about 15 minutes, until the filling is melty and the potato chips are golden, .
- Garnish with chopped green onions.
- Serve immediately.
(Slightly adapted from Half Baked Harvest’s recipe)