Buffalo Chicken Stuffed Jalapeños Wrapped in Bacon
Serves 3
30 mins prep
40 mins cook
70 mins total
A delicious low-carb recipe for buffalo chicken stuffed jalapeño peppers, wrapped in bacon and baked until golden and bubbly. The recipe includes instructions for making both the buffalo chicken dip and assembling the stuffed jalapeños.
0 servings
1. Preheat oven to 350F. 2. Prepare the Buffalo Chicken Dip: Let cream cheese soften (e.g., microwave on defrost setting for 1 minute). In a baking dish, mix the softened cream cheese, fully cooked chicken breast, sour cream, hot sauce or buffalo sauce, and seasonings of your choice. Optionally, stir in 2-4 tbsp shredded cheddar. Bake the dip for 15-20 minutes. 3. While the dip bakes or cools slightly: Cook the 6 slices of bacon halfway. Aim to make one side more done, as this side will face inward when you wrap the jalapeños. 4. Prepare the Jalapeños: Cut the 6 jalapeño peppers in half lengthwise and carefully remove the insides (a spoon works well to avoid irritation). 5. Fill each jalapeño half generously with the prepared buffalo chicken dip. 6. Wrap each filled jalapeño half with half a slice of the partially cooked bacon. 7. Place the bacon-wrapped, dip-stuffed jalapeño halves on a baking sheet. Bake for 20-25 minutes. For a crispier finish, you can broil for the last 2 minutes.
