Buffalo Wing Poppers (Print Version)

Jalapeños stuffed with chicken, blue cheese, and buffalo sauce. Perfect for game day and spice enthusiasts.

# 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. Wear gloves for safety when handling peppers.
03 - In a mixing bowl, combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
04 - Generously fill each jalapeño half with the prepared 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 the poppers and sprinkle with additional crumbled blue cheese and chopped chives or green onions.
08 - Transfer to serving platter and serve warm.

# Additional Tips::

01 -
  • The heat level is completely adjustable by how much membrane you leave in the peppers, so even timid eaters can enjoy them.
  • Leftover rotisserie chicken works beautifully here, turning dinner scraps into party gold in under an hour.
  • They taste like buffalo wings without the mess, no sauce-covered fingers or piles of bones to deal with.
  • The blue cheese mellows as it bakes, creating a creamy contrast that even people who think they hate blue cheese end up loving.
02 -
  • If you skip the gloves when handling jalapeños, do not touch your face or eyes for at least an hour, even after washing your hands three times I learned this the painful way.
  • Softening the cream cheese completely is non-negotiable, cold cream cheese creates clumps that never smooth out no matter how hard you stir.
  • Don't overbake them or the peppers turn limp and soggy, you want them tender but still holding their shape with a slight bite.
03 -
  • Use a small spoon or even a melon baller to scrape out the jalapeño insides quickly and cleanly, it's faster and safer than a knife.
  • Let the stuffed peppers sit at room temperature for 5 minutes before baking so the filling doesn't go into the oven ice cold, this helps everything heat evenly.
  • If the filling seems too loose, add an extra tablespoon of cream cheese or a handful of shredded chicken to thicken it up.
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