Loaded Buffalo Chicken Jalapeño Poppers

Ingredients

• 1/2 package (4 ounces) (125g) cream cheese, softened
• 1/2 cup (120 milliliters) Frank's RedHot® Buffalo Wings Sauce
• 2 cups (500 milliliters) shredded cooked chicken
• 1 1/2 cups (375 milliliters) shredded Cheddar cheese, divided
• 6 slices crisply cooked bacon, chopped, divided
• 8 medium jalapeño peppers, cut in half, seeds and ribs removed

directions

1. Preheat oven to 400°F (200°C). Line large sheet pan with foil. Place baking rack on top. Spray with no-stick cooking spray; set aside. Mix cream cheese and Wings Sauce in large bowl until smooth. Stir in chicken, 1/2 cup (125ml) of the Cheddar cheese and half of the bacon.
2. Stuff 2 tablespoons (30ml) of the chicken filling into each jalapeño half. Place stuffed jalapenos on prepared baking rack on pan. Sprinkle remaining bacon and cheese evenly over top of filling.
3. Bake 20 minutes until heated through and cheese is bubbly and golden brown. Drizzle with additional Wings Sauce to serve, if desired.
4. Test Kitchen Tip:
   •Serve with Ranch or Blue Cheese Dressing for dipping.
   •Grill poppers instead of baking! Preheat grill to 400°F (200°C). Place peppers directly on grill, close lid. Grill 20 minutes, rotating occasionally to heat evenly.