Spicy Jalapeño Buffalo Chicken Poppers (Print Version)

Spicy jalapeño halves filled with creamy buffalo chicken and blue cheese, baked until tender and bubbling.

# What You’ll Need:

→ Peppers

01 - 8 large jalapeño peppers

→ Filling

02 - 1 cup cooked shredded chicken breast
03 - 1/2 cup crumbled blue cheese
04 - 1/4 cup cream cheese, softened
05 - 1/4 cup buffalo wing sauce
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/8 teaspoon salt
09 - 1/8 teaspoon black pepper

→ Topping

10 - 2 tablespoons crumbled blue cheese for garnish
11 - 2 tablespoons chopped fresh chives or green onions

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Halve the jalapeños lengthwise and carefully remove seeds and membranes using a small spoon. Wear gloves to protect skin from capsaicin oils.
03 - In a mixing bowl, combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Blend until fully combined.
04 - Spoon the chicken mixture generously into each jalapeño half, distributing filling evenly.
05 - Place filled jalapeño halves cut-side up on the prepared baking sheet in a single layer.
06 - Bake for 18 to 20 minutes until peppers are tender and filling is bubbling at the edges.
07 - Remove from oven. Drizzle additional buffalo sauce over poppers and top with crumbled blue cheese and fresh chives or green onions.
08 - Transfer to serving platter and serve warm with celery sticks and additional dipping sauce on the side.

# Additional Tips::

01 -
  • Every bite delivers that perfect balance of heat, tang, and creamy richness without needing a fryer.
  • You can prep them hours ahead and just pop them in the oven when guests arrive.
  • They taste like buffalo wings but without the mess or the bones.
  • Even people who claim they don't like spicy food end up reaching for seconds.
02 -
  • If you skip the gloves when handling jalapeños, you will regret it the moment you rub your eye or touch your nose.
  • Don't overbake them or the peppers turn limp and lose their structure, you want them tender but still holding their shape.
  • Let the cream cheese soften completely before mixing or you'll end up with chalky lumps in your filling.
03 -
  • Use a small spoon or even a melon baller to scrape out the jalapeño insides quickly and cleanly.
  • If the filling seems too loose, add an extra tablespoon of cream cheese to thicken it up.
  • For extra crispy tops, switch the oven to broil for the last two minutes, but watch them closely so they don't burn.
Go Back