Eosinophilic Esophagitis Friendly Baked Buffalo Chicken Jalapeño Poppers
Total time45 min
Prep time20 min
Cook time25 min
4.8(27)
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Learn more →Ingredients
6 servings
For the poppers
- 6 large jalapeños, halved lengthwise and seeded
- 1 tbsp avocado oil
For the filling
- 1 ½ cups cooked chicken breast, shredded
- 4 oz cream cheese, softened
- ¼ cup hot sauce (such as frank's redhot)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp salt
For the glaze
- 2 tbsp hot sauce (such as frank's redhot)
- 1 tbsp raw honey
- 1 tsp avocado oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh lime juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Arrange the jalapeño halves cut-side up on the prepared baking sheet. Brush the inside and outside of each half lightly with the 1 tbsp avocado oil.
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