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.

Ingredients

4 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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