Life is settling down a bit for this leg of our journey and I’ve gotten organized enough to play with a few new recipes. We love appetizers for football and race days so I’m always on the lookout for new recipes. LOL this recipe is SO NOT like the original Buffalo Wing Poppers it really isn’t funny, but ironically they do look similar.
So, like so many other recipes I will give you the original ingredients in black and my changes in red – you choose what you like. This recipe makes a wonderful tailgate or party appetizer!
NOTE: I had an unfortunate accident with jalapeno peppers 5 years or so ago so I ALWAYS use gloves when working with peppers. The original recipe called for “piping” the cheese mixture into the peppers, but I find since I already have gloves on that they are easy to form with a spoon and my fingers.
20 Jalapeno peppers, washed well 10 Jalapeno peppers, washed well
8 ounces cream cheese softened
1 1/2 cups shredded mozzarella 1 + 1/2 cups shredded mozzarella (divided)
1/4 cup Parmesan Cheese
1 cup diced cooked chicken 1 1/2 cups shredded/diced rotisserie chicken
1/2 cup buffalo wing sauce (I use Frank’s Red Hot)
1/2 cup blue cheese salad dressing 1/2 cup RiverHouse Parmesan Herb dressing*
- Preheat oven to 325-350 degrees.
- Grease a 6 inch casserole dish and small cookie sheet.
- Cut peppers in half lengthwise leaving stems in tact. Remove seeds.
- In a mixing bowl blend together the cream cheese, 1 cup of mozzarella shredded cheese and Parmesan cheese.
- Add hot sauce and dressing, blending well.
- Fold in chicken until well blended.
- Fill peppers and place on greased cookie sheet.
- Fill baking dish with remaining cheese mixture.
- Top with remaining mozzarella cheese.
- Baked uncovered for 20-40 minutes depending on your desired level of spice. The longer they cook, the milder they get.
- Serve with Tortilla chips.
*LiteHouse makes a good one if you can’t find RiverHouse