Buffalo Chicken and Blue Cheese Poppers
5 lb Ground Chicken
1 cup Franks Hot Sauce
1/2 loaf Cubed White Bread no crust
1 bunch Minced Green Onion
1 cup Blue Cheese Crumbles
1/2 cup Sour Cream
3 cups Fine Ground Bread Crumbs
1T Onion powder
1T Garlic Powder
1T Chili Powder
Salt - to taste
Pepper - to taste
Canola Oil - as needed
METHOD
Mix the bread with the hot sauce and sour cream, allow to sit until it gets soggy. Once the mix is soggy, mash it up with your hands and mix it with the ground chicken, green onion, all the dry spices, salt and pepper. Form into golf ball size balls and set aside. Roll the balls in bread crumbs and pan or deep fry in canola oil.
Roasted Jalapeno Dip
5 ea Jalapenos
1/2 lb Cream Cheese
1 cup Sour Cream
1 ea Minced roasted red peppers
Lime Juice - to taste
Salt - to taste
Pepper - to taste
METHOD
Over an open flame or in a broiler, roast jalapenos and red peppers until they are well-charred. Allow them to cool and cut them open to remove the seeds. Cut the peppers into a small dice. Allow your cream cheese to come to room temperature and mix all the ingredients together to make a dipping sauce. You may adjust the sauce with warm water if it is too thick. Serve with chicken poppers for dipping.
