I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!
These are so good and real easy to make. Prep them ahead and bake them just before you’re ready to serve. They should be served hot, so don’t bake them ahead. If you want to go carb-less or gluten free, I think they would be good without the panko too. Just please do yourself a favor and wear gloves when you cut the peppers.
Buffalo Chicken Jalapeno Poppers
Servings: 10 • Size: 2 jalapeno poppers • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 92 • Fat: 5 g • Carb: 5 g • Fiber: 1 g • Protein: 7 g • Sugar: 1 g
Sodium: 346 mg • Cholest: 14 mg
- 10 jalapeño peppers, sliced in half lengthwise
- 4 oz 1/3 less fat cream cheese
- 3 medium scallions, green part only, chopped
- 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
- 4 oz shredded chicken
- 1/4 cup Franks Hot sauce (or any buffalo wing sauce)
- 1/2 cup egg whites, beaten
- 3/4 cup panko crumbs
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- pinch salt and pepper
- cooking spray
Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
Fill peppers with chicken cheese filling with a small spoon or spatula.
Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet. Spray the peppers with more oil and bake until golden, about 25 to 30 minutes. Remove from oven and serve immediately. Serve hot, make 20.
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