DeeBee’s Buffalo Chicken Stuffed Jalapeños
Appetizer
1 can (about 10-12 oz.) of cooked chicken, drained well and finely flaked (found near the tuna fish in your supermarket)
6 ounces cream cheese
1/4 cup Louisiana hot sauce
1/4 cup bottled ranch dressing (or bleu cheese dressing)
1/2 cup shredded cheddar cheese
Basic Jalapeno Pepper Preparation:
When selecting your jalapenos, go for the big ones that are straight and tapered. It makes fixing them easier, and there’s more to eat later! Here’s where you put on the rubber gloves if your have real sensitive skin. Cut the tops off the jalapenos and set them aside. Then using an apple corer/parer carefully remove the seeds.
Stuff Em!:
You can put about anything in your peppers From cheese, refried beans, cream cheese, sausage, to something different : like shrimp, crab, smoked oysters, pickled baby corns, somebody might even like peanut butter. Put a little salt in the peppers, stuff them with something and put a toothpick through them and set them back in your grill basket. The toothpick is important because even the biggest jalapeno will fall through when it gets done enough. Some people top them off with a quarter slice of bacon and the toothpick keeps it on. One thing about using the bacon - when it’s done, the peppers are done. You might use a blender to blend different ingredients together and a jerky gun inject or stuff the blend into your peppers
Cooking:
Put your grill basket on your BBQ grill or in oven at about 350 degrees, if you cook them at a higher temp it will boil out the stuffing’s with high water content. Takes about an hour if you want the peppers to lose all their heat. 30 to 45 min. if you want some kick. Be sure you have indirect heat or the bottoms will burn before the tops are done.