Ingredients
10
10 servings
- •8 oz cream cheese, softened
- •⅓ cup heavy cream
- •2 ¾ cups shredded chicken
- •⅔ cup shredded monterey jack cheese
- •⅔ cup shredded cheddar cheese
- •3 teaspoons McCormick® Onion Powder
- •¼ teaspoon freshly ground black pepper
- •¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, plus more for serving
- •10 jalapeñoes
- •5 bacons, cooked until slightly crispy and finely chopped
- •½ cup panko breadcrumbs, plus 2 tablespoons
- •2 tablespoons olive oil
- •⅓ cup blue cheese, crumbled
- •blue cheese, or creamy ranch dip, for serving
Instructions
- 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!
Nutritional Facts
Per 10 servings
- Calories: 422
- Carbohydrate: 8g
- Fat: 32g
- Fiber: 0g
- Protein: 24g
- Sugar: 2g
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