SIDELINES 8 November 2019

Rob is in the studio, Gordon is on the road. Today’s guests include, Bob Kesling, Frank Duffy, Tommy Tuberville, Mitch Davis, Julius, and Michael Tappas. Roger the Tailgate Chef shares Buffalo Chicken Dip. Thanks to our new sponsors, Cardosi Liqors, Rocky’s Alterations and OrthoOne! (*the first few minutes of this broadcast is difficult to hear, but we fix it!)

INGREDIENTS
BUFFALO CHICKEN DIP
2 Chicken Breasts, approximately 12 ounces
8 ounces Cream Cheese, softened
1/2 cup Frank’s Red Hot sauce
1/2 cup Cheddar Cheese, shredded
3 tablespoons Ranch Dressing
16-20 jalapeños halved and seeds removed
1 packet centre cooked bacon

INSTRUCTIONS
BUFFALO CHICKEN DIP

Boil water
Place chicken breasts in boiling water for 15 minutes, or until cooked through.
Remove chicken breasts and put them directly into your stand mixer’s mixing bowl. (If you don’t have a stand mixer you can use a fork to shred the chicken by hand.)
Using the dough hook attachment turn the mixer on medium for 1-2 minutes, or until chicken is completely shredded. Stir once or twice to make sure all of the chicken has been shredded.
Add softened cream cheese to chicken and blend it together thoroughly.
Add hot sauce and blend thoroughly.
Add shredded cheese and ranch and blend thoroughly.

Preheat oven to 400° F.
Partially cook bacon, getting it partially crisp but still flexible enough to be wrapped around the poppers.
Stuff the jalapeno halves with a heaping tablespoon of buffalo chicken dip (more or less as needed).
Wrap each jalapeño popper in a piece of bacon.
Arrange the stuffed poppers on a baking sheet.
Bake in oven until jalapeños have softened and bacon is crispy. Approximately 20 minutes


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