DIRECTIONS

1. spatchcock chicken, pat dry with paper towels, and season with Hardcore Carnivore Red

2. grill on Yoder YS640 at 350° until breast reaches 165° internal (45ish minutes)

3. slice whole jalapenos in half the long way and remove membrane and seeds

4. mix 8 oz room temp cream cheese with 5 oz buffalo sauce and 2 c shredded cheese

5. after chicken reaches 165° remove from grill and allow to cool for 15-20 minutes before shredding

6. mix as much shredded chicken as you want to your cheese mixture (I mixed in the entire bird)

7. fill jalapeno halves with chicken & cheese mixture

8. wrap each filled jalapeno with a piece of bacon and season with Hardcore Carnivore Black seasoning

9. grill the poppers on the Yoder YS640 at 350° for 45ish minutes until bacon is crispy

10. depending on how many poppers you make, you may have some chicken-cheese mixture leftover. To make buffalo-chicken dip add some ranch to the mixture, move to a tin pan, add sliced jalapenos and grill at 350° until cheese is bubbly.