Spicy Buffalo Wing Poppers (Print Version)

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

# Ingredient List:

→ 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 blue cheese, crumbled
11 - 2 tablespoons chopped fresh chives or green onions

# 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 bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix until well blended.
04 - Fill each jalapeño half generously with the chicken mixture.
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.
08 - Serve warm with celery sticks and additional dipping sauce.

# Helpful Hints:

01 -
  • These deliver all the flavors of buffalo wings without the mess of sauce dripping down your wrists and onto your shirt.
  • The blue cheese gets warm and melty inside instead of sitting cold on the side, which completely changes how the tang hits your tongue.
  • You can prep them hours ahead and just slide them into the oven when people show up.
  • They taste indulgent but pack serious protein without any breading or frying.
02 -
  • Wear gloves when handling the jalapeños or wash your hands immediately after, because capsaicin oil lingers on your skin for hours and will burn if you touch your face.
  • Let the cream cheese soften completely before mixing or you'll end up with lumps in the filling that won't smooth out no matter how much you stir.
  • Don't overbake them or the peppers will turn mushy and lose their structure, you want them tender but still holding their shape.
03 -
  • Use a small spoon or a piping bag to fill the peppers quickly and neatly, especially if you're making a big batch.
  • If the filling seems too thick, stir in an extra tablespoon of buffalo sauce to loosen it up and add more punch.
  • Line your baking sheet with foil shiny side up so the bottoms of the peppers don't stick and the cleanup is even easier.
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