Wearing gloves, slice down one side of each jalapeno. Then slice again just below the stem, perpendicular to the original slice to create a “T”.

Pry open the “T” shaped incisions just enough to scoop out the insides.

Using a paring knife, remove ALL of the seeds and membranes.

Scoop your Buffalo Chicken Dip into a freezer bag, seal, and cut a hole in the bottom corner to create a piping bag.

Pipe the Buffalo Chicken Dip into each pepper.

Place filled peppers in the freezer for 40 minutes

After 40 minutes, remove the peppers from the freezer. Preheat the oven to 350°F. Beat the eggs in a bowl, add the flour to another bowl, and add the panko to a third.

Dredge each filled pepper in flour, then dip into the eggs, and then into the panko, coating well. If necessary, you can repeat this step to better cover the pepper.

Spray a baking dish with nonstick spray and place the coated peppers on. Bake for 40 minutes, or until golden brown. Don’t over-bake, or the filling will ooze out!