Made with tangy buffalo chicken that's stuffed in jalapenos and wrapped in crispy bacon, these Buffalo Chicken Poppers are the ultimate party and game day dish.
8Strips of BaconI use Applegate No Sugar Whole30 Bacon
¼CupMayoI use Primal Kitchen's Whole30 compliant mayo
¼CupFrank's Original Hot Sauce
1teaspoonGarlic Powder
1teaspoonDried Chives
1teaspoonDried Parsley
1teaspoonOnion Powder
1teaspoonDried Dill
½teaspoonSaltPlus extra to season chicken breast
½teaspoonPepperPlus extra to season chicken breast
Instructions
Preheat oven to 450 degrees Fahrenheit
Line a cookie sheet with foil and place a cooling rack on top
Cut chicken breast into 1 inch chunks and season with salt and pepper to taste
Cook chicken on medium heat for about 5-6 minutes or until cooked through
Transfer cooked chicken to the food processor and pulse till chicken is stredded
Add shredded chicken to a medium sized mixing bowl and add mayo, hot sauce, and all the seasonings then combine well and set aside
Cut jalapenos in half (to make 16 jalapeno halves), deseed and remove veins
Cut bacon strips in half to make 16 bacon strips
One at a time, fill the jalapeno halves with the buffalo chicken mixture and wrap a piece of bacon around the jalapeno (I try to keep the ends of the bacon on the bottom of the jalapenos)
Place stuffed and wrapped jalapenos evenly on the cooling rack and bake for 25-30 minutes until bacon is crispy. Serve with a side of Whole30 ranch for dipping
EQUIPMENT NEEDED
food processor
Cookie sheet
Cooling rack
sauté pan
Notes
SubstitutionsHot sauce- I use Frank's Orginal Hot Sauce but you can use a buffalo sauce like Frank's or Primal Kitchens Buffalo SauceChicken- I use chicken breasts but you can use chicken thighs or even a rotisserie chickenMayo- You can use plain greek yogurt instead of mayo. Note: if you are doing a Whole30 or trying to stay dairy free then you can not substitute for greek yogurt. Another great substitute that will keep this dairy free and Whole30 is using Kite Hill Cream CheeseTipsI always try and lay the bacon with the seams underneath the jalapeno. You can use toothpicks to keep the bacon in place if you would like.If you don't have a food processor you can use a blender or even a hand held mixer to shred the chicken.Lining a cookie sheet with foil and putting a cooling rack on top helps to get the bacon crispy on all sides of the jalapeno.