Spicy Buffalo Wing Poppers (Printer-Friendly)

Jalapeños stuffed with buffalo chicken, blue cheese, and cream cheese. Baked until bubbly and irresistible.

# 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, plus extra for drizzling
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 blue cheese, crumbled for garnish
11 - 2 tablespoons chopped fresh chives or green onions, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Halve the jalapeños lengthwise and remove seeds and membranes. Wear gloves for safety.
03 - In a mixing bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
04 - Fill each jalapeño half generously with the chicken mixture using a spoon.
05 - Arrange stuffed jalapeños on the prepared baking sheet in a single layer.
06 - Bake for 18 to 20 minutes until peppers are tender and filling is bubbling.
07 - Remove from oven. Drizzle extra buffalo sauce over the poppers and sprinkle with additional blue cheese and chives or green onions. Serve warm.

# Expert Advice:

01 -
  • All the bold flavors of buffalo wings in a tidy, poppable form that won't leave your fingers sticky.
  • The creamy filling cools down the jalapeño heat just enough to keep you reaching for another.
  • They bake hands-free while you focus on everything else, and they reheat beautifully the next day.
02 -
  • Wear gloves when handling jalapeños, or wash your hands immediately and avoid touching your face, because capsaicin lingers longer than you think.
  • If the filling seems too loose, add a tablespoon more cream cheese, because a thick filling stays put and doesn't leak out during baking.
  • Don't skip the parchment or foil, because buffalo sauce and melted cheese turn into a sticky, baked-on nightmare on a bare pan.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and quickly, especially if you're making a big batch.
  • Taste your buffalo sauce before mixing it in, because some brands are much saltier or hotter than others, and you can always add more but you can't take it back.
  • Let the poppers rest for a couple of minutes after baking so the filling sets slightly and doesn't spill out when someone takes a bite.
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