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(Part of the Super Bowl Theme Thursday Series)

Buffalo Popper Cut Open

If you read the Buffalo Chicken Potato Skins post, you already know that I have a tendency to let my mind create some pretty intense recipes. This is one of them.

Slicing the Popper

What were originally going to be your typical Jalapeno Poppers turned into these. I wanted them to be baked and crunchy, so I decided to use panko instead of regular bread crumbs.

Removing seeds

AAAAND, I decided that I’d just make EVERYTHING in this series with buffalo chicken because I had so much Crock Pot Buffalo Chicken.

Filled poppers

And then I decided that there should somehow be beer involved… but it just wasn’t working for the coating. So I drank it instead. I recommend this step, but I suppose your poppers will survive if you skip it.

Buffalo Jalapeno Poppers

And this is what I wound up with: jalapenos stuffed with Buffalo Chicken Dip, all served in a crunchy coating. Yum. Extra yum, even.

Buffalo Chicken Jalapeno Poppers

Author: Morgan
Prep Time: 1 hour 20 mins
Cook Time: 40 mins
Total Time: 2 hours
Category: Appetizer

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Description

Taking your every day jalapeno poppers to the next level.

Ingredients

12 jalapeno peppers
1 cup panko crumbs
1 cup flour
2 large eggs
2 cups Buffalo Chicken Dip (click to open recipe in a new tab)

Instructions

Wearing gloves, slice down one side of each jalapeno. Then slice again just below the stem, perpendicular to the original slice to create a “T”.
Pry open the “T” shaped incisions just enough to scoop out the insides.
Using a paring knife, remove ALL of the seeds and membranes.
Scoop your Buffalo Chicken Dip into a freezer bag, seal, and cut a hole in the bottom corner to create a piping bag.
Pipe the Buffalo Chicken Dip into each pepper.
Place filled peppers in the freezer for 40 minutes
After 40 minutes, remove the peppers from the freezer. Preheat the oven to 350 degrees F. Beat the eggs in a bowl, add the flour to another bowl, and add the panko to a third.
Dredge each filled pepper in flour, then dip into the eggs, and then into the panko, coating well. If necessary, you can repeat this step to better cover the pepper.
Spray a baking dish with nonstick spray and place the coated peppers on. Bake for 40 minutes, or until golden brown. Don’t over-bake, or the filling will ooze out!