Buffalo Chicken Dip Poppers

If you've been following my blog or Facebook page, you'll notice that I love buffalo chicken and I love jalapenos.  It only makes sense to put them all together, right?  This recipe is a tried and true entertaining favorite.  It's buffalo chicken dip without the chips!

Ingredients:

• 20 jalapenos (or red fresno peppers, or a combination of the two)
• 8oz room temp cream cheese (go reduced fat OR whipped chive)
• 4oz taco  blend cheese
• 1.5c shredded cooked chicken
• 1/2c buffalo sauce
• 1/2c light ranch dressing

1. Halve the peppers the long way (stem to end) and scoop out the seeds.
2. Combine the cream cheese through ranch dressing and mix well to combine.
3. Stuff the pepper halves and bake at 350 degrees for 15-20 minutes, until the filling starts to bubble.

If the jalapenos and the buffalo filling are too much heat for you, you could use milder banana peppers or even bell peppers.  For the bell peppers, cut the tops off, scoop out the inside and add the buffalo filling.