Buffalo Chicken Jalapeno Bites
These buffalo chicken jalapeño bites are perfectttt as an appetizer for game day or if you’re trying repurpose an almost-expired-mealprep item like me lollolo . This is super easy to make, delicious, and could easily be customized . Today I used my leftover shredded chicken—along with a can of Kirkland canned chicken to volumize the filling for the jalapeños . I ended having a lot of leftovers since I only had 3 jalapenos— I saved the rest for dip ! (So good with celery, carrots, and crackers). If you try this, let me know what ya think ! Love seeing your foodie photos (:
What you’ll need:
Servings: 12 jalapeño bites
Kirkland canned chicken
shredded chicken on choice (I used 4 drumsticks)
2 T mayonnaise
4oz cream cheese
Louisiana style hot sauce
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
garlic salt
black pepper
1 tsp honey
1/2 tsp lemon juice
2-4 stalks green onions (chopped)
1/8 tsp fish sauce (optional, but SO GOOD)
6 jalapenos
6 slices bacon
ranch for dipping
Instructions:
Start off by prepping veggies . clean, dry, and set aside after prep .
-Slice jalapeños in half long ways and remove seeds.
-Chop green onions
Slice bacon strips in half to have a total of 12 half slices .
Next place shredded chicken and drained canned chicken into a large mixing bowl and add in mayonnaise, cream cheese, as much Louisiana hot sauce as you’d like, shredded mozzarella, honey, lemon juice, chopped green onions, pinch of garlic salt, fish sauce, and black pepper .Mix well to combine .
Assemble: Take one jalapeño at a time and fill with chicken mixture . Continue until all jalapeños are filled .
Add shredded cheddar cheese on top, followed by a slice of bacon
Airfry jalapeño bites at 400F for about 15-20 minutes or until bacon is crisp and chicken mixture is warmed through— Cheesey and bubbly .
Garnish with more chopped green onions—Wait about 5 minutes until serving and enjoy with ranch for dipping !
