Recipe information
Yield
serves 4 to 6
Ingredients
20 jalapeño peppers
1/3 cup hot sauce
2 tablespoons butter
2 cups shredded store-bought rotisserie chicken (skin and bones removed)
1 celery stalk, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
Carrot sticks, for garnish
Celery sticks, for garnish
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.
Step 3
Place a small sauce pot over low heat. Add the hot sauce and whisk in the butter until melted. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese.
Step 4
Lightly mound some of the chicken mixture into each jalapeño. Place the peppers in a baking dish and top with the remaining blue cheese.
Step 5
Bake the peppers until tender and heated through, about 15 minutes. Serve warm with carrot and celery sticks.
