Buffalo Chicken Jalapeno Popper Casserole

Ingredients

• Chicken thigh

  raw, skinless

  6 thigh, bone and skin removed or 414g

• Bacon

  raw, cured pork

  6 strip or 72g

• Jalapeno peppers

  raw

  3 pepper or 42g

• Cream cheese

  12 oz or 340g

• Light mayonnaise

  ¼ cup or 60g

• Cheddar cheese

  4 oz or 113g

• Mozzarella cheese

  whole milk

  2 oz or 57g

• Chili pepper hot sauce

  hot, canned, immature green

  ¼ cup or 61g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
2. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.
3. Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste.
4. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.
5. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
6. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.