Ingredients
10-12 Jalapeños, sliced in half lengthwise (seeds and ribs removed)
4 ounces (½ block) full-fat cream cheese, softened
½ cup shredded Mexican cheese
4 ounces cooked chicken, shredded
⅓ cup buffalo wing sauce (regular or hot)
1 tablespoon lemon juice
1 cup panko crumbs
½ teaspoon EACH: smoked paprika AND garlic powder (plus a bit more)
½ teaspoon dried parsley flakes (fresh works, use 2 teaspoons)
3 tablespoons melted salted butter
Instructions
PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a baking sheet with nonstick spray or line with parchment for easier clean-up. In a medium bowl, combine the cream cheese, shredded cheese, chicken, buffalo sauce, lemon juice, and a tiny pinch of garlic powder.
FILL: Grab the cleaned peppers and either use a spoon to fill them with the prepared mixture or pop the prepared filling into a piping bag (or a freezer bag works too) snip off the end and pipe the mixer into the peppers.
CRUNCHY STUFF: In a small bowl, combine the panko, ½ teaspoon garlic powder, dried parsley flakes, and smoked paprika. Add the melted butter and use a fork to toss and combine the mixture. Sprinkle the panko mixture evenly over the peppers. Place the peppers on the prepared baking tray and bake them for 28-32 minutes or until golden brown on top. Serve with ranch dressing while still hot. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
