Buffalo Chicken Jalapeño Popper Casserole
6 pieces Chicken (boneless, skinless, white meat, but you can also use dark meat if you prefer)
1 small yellow onion, diced
2 cloves garlic, minced
3 medium Jalapenos (De-seed if you aren’t a fan of spicy)
1T olive oil
4 oz. Cheddar
2 oz. Shredded Mozzarella Cheese
1/4 cup Frank’s Red Hot Sauce
Salt and Pepper to Taste
Pre-heat oven to 400F. Preheat a sauté pan with olive oil (I use more olive oil than the recipe calls for, and you can use a different oil, if you prefer). Season chicken with salt and pepper. Sear chicken on both sides until golden brown (no need to cook through in this step).
Remove chicken to a casserole dish (I use a 9×13″ pan). Add onion, garlic and jalapenos into the pan.
Once they are soft and cooked, add cream cheese, and frank’s red hot to the pan. Mix together until creamy and combined.
Spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
Bake for 20 minutes or until the internal temp reaches 165°. Broil for 3-5 minutes to brown the top. Optional: Top with extra jalapenos before you broil.