Buffalo Chicken Jalapeño Poppers Gluten Free

20 Jalapeño peppers
2 Tbsp butter
1/3 cup Frank's hot sauce
2 cups DLM Rotisserie Chicken, shredded (skin and bones removed)
1 celery stalk, finely chopped
1/2 cup Organic Valley Monterey Jack cheese, shredded
1/2 cup Maytag Blue cheese crumbles
Carrot sticks, for garnish
Celery sticks, for garnish

Preheat the oven to 425°F. Working lengthwise, slice off the top quarter of each Jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each Jalapeño. Place a small sauce pot over low heat. Add the hot sauce and whisk in the butter until melted. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese. Lightly mound some of the chicken mixture into each Jalapeño. Place the peppers in a baking dish and top with remaining blue cheese. Bake the peppers until tender and heated through, about 15 minutes. Serve warm with carrot and celery sticks.

Makes 4–6 servings
Prep Time: 30 Minutes

Allergy Warning: Contains Milk

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