Buffalo Chicken Jalapeno Popper Casserole

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Jalapeno peppers

  Raw

  3 pepper or 42g

• Cream cheese

  Low fat

  12 oz or 340g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Cheddar cheese

  1 cup, shredded or 113g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

Directions

1. Preheat the oven to 400°F. Season the deboned chicken thighs with salt and pepper. Arrange them on a cooling rack over a foil-lined baking sheet and bake for 40 minutes.
2. After 20 minutes, chop the bacon and cook in a pan over medium heat until mostly crisp. Add the jalapenos and cook until they are soft.
3. Stir in the cream cheese, mayonnaise, and buffalo sauce. Mix well and season to taste.
4. Remove the chicken from the oven and let it cool slightly.
5. Place the chicken in a casserole dish, spread the cream cheese mixture over it, and top with cheddar and mozzarella cheese.
6. Bake for an additional 10-15 minutes at 400°F, then broil for 3-5 minutes to finish.

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