Buffalo Chicken Jalapeno Poppers

• 20 jalapeno peppers
• 1/3 cup hot sauce
• 2 tablespoons butter
• 2 cups shredded store-bought rotisserie chicken (skin and bones removed)
• 1 celery stalk, finely chopped
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup blue cheese crumbles
• Carrot sticks, for garnish
• Celery sticks, for garnish

1. Preheat the oven to 425F.
2. Working lengthwise, slice off the top quarter of each jalapeno.
3. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno.
4. Place a small sauce pot over low heat.
5. Add the hot sauce and whisk in the butter until melted.
6. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese.
7. Lightly mound some of the chicken mixture into each jalapeno.
8. Place the peppers in a baking dish and top with the remaining blue cheese.
9. Bake the peppers until tender and heated through, about 15 minutes.
10. Serve warm with carrot and celery sticks.

peppers, hot sauce, butter, chicken, celery stalk, shredded monterey jack cheese, blue cheese crumbles, carrot, celery

Taken from www.epicurious.com/recipes/food/views/buffalo-chicken-jalapeno-poppers-377520 (may not work)