Buffalo Chicken Wing Jalapenos

25 09 2011

Buffalo Chicken Wing Jalapenos-Say that five times fast!
I had to post this cake… i am in awe of it.. it is a cake that looks like chicken wings and dip. It’s like the Mona Lisa, you can’t seem to look away. I WANT

I don’t know why everything is coming up Frank’s Buffalo Wing Sauce these days, but they are. You all must think we are addicted to it.
When I was at the market this past weekend I was in awe of the size of radishes and jalapenos.
Radishes are the size of small plums right now. Both Ken and I have been eating one with our lunch every day, and will be terribly sad when they are gone.

Apparently, jalapenos are in season at the end of August, which could be why they are so darn huge at the moment. They are monstrous looking.. or it could be some crazy GMO’ed variety. Either way, I grabbed 15 of them this past weekend to stuff.

Using jalapenos is an art, if you are good about getting ALL the seeds out of the jalapeno, then this isn’t a spicy meal at all. I liked that this recipe didn’t require cream cheese, and the paleo people could use a dairy free “cheese” to meld this all together. Next time you make chicken, make some extra and whip this recipe up the next night for dinner. It took 20 minutes to prepare, and 20 minutes in the oven.

Buffalo Chicken Wing Jalapenos

From Rachel Ray
2 cups pre-cooked chicken, chopped
2 tbsp butter
1/3 cup of Frank’s Buffalo Wing Sauce
15-20 jalapenos, dependent on size
1 rib of celery, chopped fine
1/2 cup of blue cheese, crumbled
1/2 cup of cheddar, shredded (we used monterey jack)

Preheat oven to 425 and parchment paper a baking sheet.
Grab a small saucepan, combine the Buffalo wing sauce and the butter, and put on low until the butter melts and incorporates into the sauce. Set aside.

While your sauce is heating up, have your wonderful husband chop the chicken, celery, shred the cheese, and crumble the blue cheese. Add every to a bowl except for 1/4 of the crumbled blue cheese.
Add the heated Buffalo chicken-butter sauce, and mix until everything is orange coloured. 🙂

All the while, someone needs to prep the jalapenos without touching anything or rubbing any body parts. Have a good paring knife, and a small spoon to facilitate the scooping of all the seeds and the ribs. Slice off lengthwise 1/4 of the jalapeno, opening up a window. Cut around the perimeter of this window to get the seed bulb and ribs out, and scoop with a spoon. I saved the jalapeno tops, and am going to use them in an enchiladas recipe later this week.

Once prepped, stuff the chicken mixture into each jalapeno, and top with crumbled blue cheese. Bake for a good 20 minutes (i think we left our in for an additional 5 minutes). You want the jalapenos to just start browning.

Serve with a Mexican inspired side, or something creamy to cool your mouth. We ate this with a tomato-cucumber salad with a yogurt sauce. This yielded 16 peppers for me, but easily 20 if they had been a more normal size. My serving was two peppers, but that will vary according to yield, so adjust the serving size to suit.

Two lrg peppers were 186 calories, 3g carbs (2 NET Carbs), 13g fat, 14g protein, 1g sugar




2 responses

25 09 2011

what a great idea, I love this! thanks for sharing!! 🙂

25 09 2011


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