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Paleo Buffalo Chicken Jalapeno Poppers

8 Servings Recipe By

Ingredients

  • 1/4 cups Cashews, Raw
  • 2 cups Water
  • 1/4 cups Mayonnaise, Paleo
  • 1/4 cups Hot Red Pepper Sauce
  • 2/3 cups cook and shred Chicken, Boneless Breasts
  • 8 individual seed and halve Jalapeño

Serving Day Ingredients

  • 1/2 cups crush Pork Rinds

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 poppers
  • 109 Calories
  • 9g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 23mg Cholesterol
  • 325mg Sodium
  • 2g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 6g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Boil the cashews in the water for 30 minutes.
  2. Drain the cashews reserving 2 Tablespoon of the cooking liquid.
  3. Place the cashews, cooking liquid, mayo and hot sauce in a blender.
  4. Blend until smooth.
  5. Pour the sauce into a bowl and mix with the shredded chicken.
  6. Scoop the buffalo mix into the jalapeno halves and place on a parchment lined baking sheet.
  7. Flash freeze.
  8. Divide the peppers among the indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the peppers on a parchment lined baking sheet.
  3. Bake at 400 degrees for 15 minutes.
  4. Top with the crushed pork rinds.

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