Spicy Buffalo Wing Poppers (Printable Version)

Jalapeños stuffed with buffalo chicken, blue cheese, and cream cheese. Baked until bubbling and perfectly spicy.

# 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 crumbled blue cheese 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 using a small spoon or knife. Wear gloves to protect hands from capsaicin oils.
03 - In a mixing bowl, combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until filling is well blended and uniform.
04 - Generously fill each jalapeño half with the chicken mixture, mounding slightly to ensure a generous filling.
05 - Place filled jalapeño halves on the prepared baking sheet, arranging them in a single layer.
06 - Bake for 18 to 20 minutes until jalapeño peppers are tender and the filling is hot and bubbling.
07 - Remove from oven. Drizzle additional buffalo wing sauce over poppers and sprinkle with extra crumbled blue cheese and fresh chives or green onions. Serve warm.

# Expert Tips:

01 -
  • They pack all the flavors of buffalo wings into a two-bite pepper that won't leave your fingers sticky with sauce.
  • The blue cheese melts into the chicken and creates this tangy, creamy filling that cools down the jalapeño heat just enough.
  • You can prep them hours ahead and just pop them in the oven when guests arrive, making you look effortlessly cool.
  • They're naturally gluten-free, so more people at the table can enjoy them without asking a million questions.
02 -
  • Wear gloves when handling jalapeños or wash your hands thoroughly before touching your face, I learned this the hard way after rubbing my eye mid-prep.
  • If your filling seems too loose, add an extra tablespoon of cream cheese to thicken it up so it doesn't slide out during baking.
  • Don't skip the parchment paper unless you enjoy scraping burnt cheese off metal with a spatula for twenty minutes.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and avoid messy edges that burn in the oven.
  • If you want a golden, slightly crispy top, switch the oven to broil for the last two minutes, but watch them closely so they don't char.
  • Make the filling a day ahead and store it in the fridge so all you have to do is stuff and bake when it's go time.
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