Spicy Buffalo Wing Poppers (Print version)

Jalapeños stuffed with buffalo chicken, blue cheese, and cream cheese. Baked until bubbling and perfect for game day.

# Required ingredients:

→ 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 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. Wear gloves for safety when handling peppers.
03 - In a mixing bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Blend until mixture reaches uniform consistency.
04 - Fill each jalapeño half generously with the chicken mixture using a spoon or small spatula.
05 - Place stuffed jalapeño halves 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 poppers and sprinkle with additional blue cheese and chives or green onions.
08 - Transfer to serving platter and serve warm.

# Expert Advice:

01 -
  • They pack serious heat and flavor without needing a fryer, so your kitchen stays relatively clean and smoke-free.
  • The creamy filling cools down the jalapeño just enough to let you taste every layer instead of just suffering through the burn.
  • You can prep them hours ahead and pop them in the oven right when guests arrive, making you look effortlessly talented.
  • They disappear faster than any other appetizer I've ever made, which means fewer leftovers to deal with.
02 -
  • If you skip the gloves when deseeding, do not touch your face or eyes afterward, I learned this the painful way during my first attempt.
  • Softening the cream cheese completely is non-negotiable, cold cream cheese creates lumps that never fully blend into the filling.
  • Overbaking dries out the filling and makes the peppers floppy, so watch them closely after the 18 minute mark.
03 -
  • Use a small spoon or even a grapefruit spoon to scrape out the jalapeño membranes cleanly without tearing the pepper walls.
  • Let the poppers rest for 3 to 5 minutes after baking so the filling sets slightly and doesn't spill out when you pick them up.
  • If you're making these for a party, keep a second tray in the oven on warm so you can rotate in fresh poppers as the first batch disappears.
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