BUFFALO CHICKEN DIP WITH JALAPENOS RECIPES

Steps:

• Preheat oven to 400°. In a large bowl, combine cream cheese, cheddar, hot sauce, and garlic. Fold in chicken and chives. Season with pepper.  Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with buffalo chicken mixture and wrap each with a halved slice of bacon.  Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 25 minutes.

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20–25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!