JALAPEÑO CHICKEN POPPERS

Buffalo Chicken Jalapeño Poppers

Ingredients:

2 ounces cream cheese, softened

1/4 cup finely chopped cooked chicken breast

1/4 cup finely shredded sharp Cheddar cheese

1/4 cup finely chopped scallion

2 Tablespoons hot sauce

2 teaspoons chopped fresh dill

4 large jalapeño peppers, halved lengthwise

2 Tablespoons panko breadcrumbs

Cooking spray

Blue cheese dip

Directions:

Combine cream cheese, chicken, Cheddar, scallion, hot sauce and dill in a medium bowl; stir until well combined.

Clean seeds and membranes from jalapeños and stuff evenly with the cream cheese mixture.

Sprinkle with breadcrumbs.

Place the stuffed jalapeños in the basket of an air fryer or a baking sheet in a convection oven.

Coat with cooking spray.

Cook at 375°F until the tops are browned and the jalapeños are tender, about 10 minutes.

Save yourself some time by stuffing the peppers ahead of time. Just cover them, pop them (hah! see what I did there?) into the fridge and let them chill (hah!) until party time.

Cholula makes a great hot sauce for this (I like the sweet habañero flavor), but so does Frank's, so feel free to use your own favorite.

Leftover rotisserie chicken makes quick work of the chicken portion of the dish.

If you don't have fresh dill, using dried is perfectly acceptable. Just remember that using dried versus fresh means using about a third of the quantity for dried.

Preparing this for a crowd means multiplying the recipe to accommodate everyone. You do the math. I'm tired.