Buffalo Chicken Jalapeno Popper Casserole

• Gluten free

• Meat

  • 6 slices Bacon
  • 6 Chicken thighs, small
  • 1/4 cup Frank's, Hot Red

• Produce

  • 3 Jalapenos, medium

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 oz Cheddar
  • 12 oz Cream cheese
  • 2 oz Mozzarella cheese

Found on ruled.me

Description

Directions

• De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
• Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.
• Once jalapenos are soft and cooked, add cream cheese, mayo, and franks red hot to the pan. Mix together and season to taste.
• Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.
• Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
• Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.