fresh jalapeno peppers, green and/or red
cream cheese, half of a pkg.
sargento mexican 4 blend shredded cheese
cup shredded or chopped cooked chicken, can use drained canned, leftover chicken or rotisserie
finely chopped celery
blue cheese salad dressing, can use ranch
buffalo wing sauce or franks red hot sauce
cup crumbled blue cheese
1*Before starting, if your hands are sensitive to the heat of the peppers, please wear gloves. And always remember not to touch your eyes, face, nose, etc. as the juice can be very hot.
Carefully cut jalapenos in half lengthwise leaving the stems on. With your fingers or small spoon, pull or scrape out seeds and membranes. In small bowl, combine remaining ingredients except crumbled blue cheese. Spoon chicken mixture into pepper halves. Place on a greased foil-lined or parchment paper-lined cookie sheet and bake in 325 oven for 15-20 minutes for hot flavor, 30 minutes for medium, and 40 minutes for mild. (Peppers mellow as they bake and soften.) During last few minutes of baking time, sprinkle each with blue cheese and bake til cheese is bubbly, or sprinkle crumbled blue cheese over each when serving. Serve as is, or with more blue cheese or ranch dressing and buffalo sauce for dipping and small celery sticks to cool the palate.