BUFFALO CHICKEN JALAPENO POPPERS
Makes 24 pieces
6 slices bacon
12 large jalapeno chiles, halved lengthwise with stems left intact, seeds and ribs removed
¾ cup (3 oz) shredded cheddar cheese
¾ cup (3 oz) crumbled blue cheese
4 oz cream cheese, softened
½ cup finely chopped cooked chicken breast
1 celery rib, minced
¼ cup Frank's hot sauce
1. Heat oven to 500 degrees. Set wire rack in rimmed baking sheet lined with foil.
2. In a 12-inch nonstick or cast iron skillet, add bacon slices to the cold pan. Cook bacon over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel lined plate. When bacon is cool enough to handle, chop fine and set aside.
3. Season jalapenos with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapenos from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapenos cut side up.
4. Mix cheddar, blue cheese, cream cheese, chicken, celery, hot sauce and bacon together in bowl until thoroughly combined. Divide cheese mixture among jalapenos, pressing into cavities. Bake until jalapenos are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve.
TO MAKE AHEAD: The filled and unbaked jalapenos can be covered and refrigerated for up to 1 day. Add 3 minutes to the baking time.