Buffalo Chicken & Jalapeno Casserole
on
| 2 min read
Ingredients
- 8 chicken thigh fillets, skin on
- 6 slices middle cut rashers bacon
- 4 tbsp sliced jalapeños, drained and roughly chopped
- 1 tub cream cheese
- 1/4 cup mayonnaise
- 120g shredded cheddar cheese
- 80g shredded mozzarella cheese
- 1/4 cup Frank’s hot sauce
- Salt and pepper to taste
Method
- Preheat the oven to 200°C on the fan grill function. Line a baking pan with baking paper, place grill inset on top. Make up a mixture of salt and pepper and rub into the chicken skin. Place the chicken thighs skin side up on the grill insert and fan grill the chicken pieces for 15 minutes. Remove from the oven, allow to cool slightly, remove the skins and discard. Set the oven function to fan-forced and drop the temperature to 160°C.
- Whilst the chicken is cooking, chop the bacon into bite-sized pieces and fry in a medium-sized frypan until starting to crisp and brown; add the jalapeños to the pan. Remove from heat.
- Add the cream cheese, mayonnaise, Frank's sauce and combine well. Place the chicken pieces into a large casserole dish, covering the base and spread the cream cheese mixture over it, top with the cheddar and mozzarella cheese.
- Bake in the preheated oven for 20 – 25 minutes. If necessary change the function to grill and brown off the cheese. Serve with some fresh coriander leaves.