Buffalo Chicken Stuffed Jalapenos
- Number of Servings: 17
Ingredients
17 Large Jalapenos1 Tbsp. Extra Virgin Olive Oil2 Ribs Celery, Finely diced3oz. Cooked Chicken, finely diced4 Tbsp. Light Blue Cheese Dressing (You can use Blue cheese crumbles too)4 oz. Neufchatel Cream Cheese, Softened2 oz. Extra Sharp Cheddar Cheese, Shredded1/3 cup Franks Red Hot Wing SaucePanko Bread Crumbs
1. ) Lay the Jalapenos on their sides, and cut off the top 1/4 of the pepper lengthwise- So you have little Jalapeno Boats. Finely dice the tops and set aside. Use a spoon to remove seeds and ribs from each pepper.
2.) Over medium heat, saute the diced jalapeno tops, celery, and 1tbsp. EVOO, until soft. Salt to taste. Cool to room temp.
3.) In a medium bowl, combine all the cheeses, chicken, and pepper/celery mixture. Mix well.
4.) Fill the pepper boats with the mixture- About 30 grams fits in a large pepper. Place in a baking dish and sprinkle tops with panko bread crumbs.
5.) Bake at 350 for 30 min- until bubbly and cooke through.
Number of Servings: 17
Recipe submitted by SparkPeople user LBABBS.
2.) Over medium heat, saute the diced jalapeno tops, celery, and 1tbsp. EVOO, until soft. Salt to taste. Cool to room temp.
3.) In a medium bowl, combine all the cheeses, chicken, and pepper/celery mixture. Mix well.
4.) Fill the pepper boats with the mixture- About 30 grams fits in a large pepper. Place in a baking dish and sprinkle tops with panko bread crumbs.
5.) Bake at 350 for 30 min- until bubbly and cooke through.
Number of Servings: 17
Recipe submitted by SparkPeople user LBABBS.
Nutritional Info Amount Per Serving
- Calories: 56.8
- Total Fat: 4.4 g
- Cholesterol: 13.1 mg
- Sodium: 232.5 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
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