Yes, you read that correctly–bacon-wrapped buffalo chicken jalapeño poppers. Crazy, right?! I stumbled across this recipe a few months ago, but completely forgot about it until now. These poppers were unbelievably flavorful, with just the right amount of kick from the buffalo sauce and jalapeño. If you’re like me and love bacon, buffalo sauce and jalapeños, please go make these!
7 jalapeños, cut in half, seeded and de-veined
1 large boneless, skinless chicken breast, poached then shredded
1/4 cup Frank’s Red Hot sauce
1 tbsp. unsalted butter, melted
1/4 cup shredded cheddar cheese, or less
Goat cheese crumbles, on top cheddar cheese
12 slices bacon, whole or cut in half (depending how much bacon you want on each jalapeño)
Preheat oven to 350 degrees.
Place the halved jalapeños in a single layer on a baking sheet with the cut side down. Roast in oven for 10 minutes.
In a medium bowl, mix the hot sauce and melted butter, then stir in the shredded chicken.
Remove the jalapeños from the oven, then fill with the buffalo chicken. Top with shredded cheddar cheese and goat cheese crumbles. Wrap jalapeños with strips of bacon, securing each jalapeño with a toothpick.
Bake jalapeños until the bacon is cooked, about 30-40 minutes. Serve hot.
Recipe adapted from Closet Cooking.