Baked Buffalo Chicken Jalapeño Poppers

Prep time: 30

Cook time: 30

Serve count: 4-6

10 jalapeño peppers, sliced in half lengthwise

4 oz Best Choice Cream Cheese

3 medium scallions, green part only, chopped

1/4 cup Best Choice Shredded Sharp Cheddar

1/2 can of Best Choice Shredded Chicken

1/4 cup Best Choice Louisiana Style Hot Sauce

1/2 cup Best Choice Eggs, whites only, beaten

3/4 cup Best Choice Panko Bread Crumbs

1/8 tsp Best Choice Paprika

1/8 tsp Best Choice Garlic Powder

1/8 tsp Best Choice Chili Powder

Best Choice Salt and Pepper

Clearly by Best Choice Olive Oil Pan Spray

Preheat oven to 350°F. Spray a sheet pan lined with parchment or foil with oil.

Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with chicken cheese filling with a small spoon or spatula.

Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.

Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.

Remove from oven and serve immediately. Serve hot.