Buffalo Chicken Jalapeno Poppers

This recipe was featured on the Rachel Ray show in October, 2009 as a quick and healthier version of the traditional popper. It's a very spicy, yet savory version of the appetizer. The original recipe calls for 18-20 jalapeno peppers, but I just used 10 and cut them in half to use both halves to fill. It also called for rotisserie chicken, but I substituted with chicken breast to cut down on cost and time.

• Ready In: 35 mins
• Serves: 4
• Yields: 20 poppers

Ingredients

• 10  jalapeno peppers
• 1⁄3 cup  hot sauce
• 2  tablespoons butter
• 2  cups boneless skinless chicken breasts, shredded
• 1  celery rib, finely chopped
• 1⁄2 cup monterey jack cheese
• 1⁄2 cup blue cheese

Directions

1. Preheat oven to 425ºF.
2. Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
3. Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
4. Scoop some of the chicken mixture into each half of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.
5. Bake the peppers until tender and heated through, about 15 minutes. Serve warm.