Ingredients

serves 4 to 6

　　20 jalapeño 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

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

　　

Step 3

Place a small sauce pot over low heat. Add the hot sauce and whisk in the butter until melted. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese.

　　

Step 4

Lightly mound some of the chicken mixture into each jalapeño. Place the peppers in a baking dish and top with the remaining blue cheese.

　　

Step 5

Bake the peppers until tender and heated through, about 15 minutes. Serve warm with carrot and celery sticks.

　　Rachael Ray's Look + Cook