This delicious mashup brings together two favorite tailgating snacks: buffalo chicken dip and cheesy stuffed jalapeños. Set them out at your game-day gathering and watch the warm, creamy bites disappear before kickoff. When working with the peppers, it’s helpful to wear gloves to protect your skin from the stinging effects of capsaicin. To easily scoop out the peppers’ seeds and membranes, use a melon baller. You can fill the peppers ahead of time—up to a day ahead—and just add a few extra minutes to the bake time.
Ingredients
10 large Jalapeño peppers, about 3 1/2 to 4 inches long each
4 oz Neufchâtel cheese, softened
2 tbsp light blue cheese salad dressing
2 tbsp hot sauce
5 oz cooked skinless boneless chicken breasts, finely chopped
¼ cup uncooked scallions, chopped
¼ tsp smoked paprika
Instructions
Preheat the oven to 375°F. Line a large sheet pan with parchment paper. Cut each pepper in half lengthwise; scoop out the seeds and membranes and discard. Arrange the pepper halves cut side up on the pan.
In a medium bowl, combine the Neufchatel, blue cheese dressing, and hot sauce, stirring until smooth; stir in the chicken and scallions. Spoon the filling evenly into the pepper halves; sprinkle evenly with the smoked paprika. Bake at 375°F until the filling is heated through and the peppers are crisp-tender, 15 to 18 minutes.
