Categories: Appetizers

Ingredients

• 20 jalapeno peppers
• 1 (8 ounce) package cream cheese, softened
• 1-1/2 cups shredded part-skim mozzarella cheese (6 ounces)
• 1 cup finely diced cooked chicken (rotisserie chicken works well here)
• 1/2 cup blue cheese salad dressing (I used Marie's)
• 1/2 cup buffalo wing sauce

Directions

1. Cut peppers in half lengthwise, leaving stems intact; scrape out and discard the seeds.

2. In a small bowl, combine the remaining ingredients.

3. Pipe or stuff into pepper halves. You can place the filling in a ziploc bag and snip off the corner to pipe it into the peppers. Just make sure your hole is big enough so the chicken can get through.

4. Place in a greased baking pan. It helps to place them close together so they don’t fall over.

5. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

6. RECIPE NOTES

7. If you’re not a fan of blue cheese dressing you can replace it with ranch dressing. Source: Taste of Home

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