Jalapeno Popper Stuffed Buffalo Chicken Meatballs Recipe 475

Steps:

• Mix the ground chicken, egg, onion, celery, carrot, garlic, breadcrumbs, salt and pepper. Mix the cream cheese, cheddar cheese, jalapenos and bacon. Roll the chicken mixture into balls, one tablespoon at a time, flatten them, placing one teaspoon of the cheese mixture into the centres of the chicken patties, wrapping the them around the filling and placing them on a baking sheet. Bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20 minutes. Toss the meatballs in the buffalo hot sauce and enjoy! Option: Serve topped with or dipped into ranch or blue cheese dressing. Option: Add 1-2 tablespoons crumbled blue cheese to the filling mixture. Option: Coat in panko breadcrumbs and fry in oil until golden brown and crispy for the ultimate experience! Option: Transfer to a slow cooker on the keep warm setting to keep them warm until the game.

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!