Save to Pinterest The smell of buffalo sauce hitting hot jalapeños is what sold me on these poppers before I even tasted one. I was prepping for a Sunday football watch party, half-listening to pregame commentary, when the scent filled the kitchen and my neighbor knocked to ask what I was making. By halftime, the tray was empty and everyone wanted the recipe. It's the kind of appetizer that disappears fast and starts conversations.
I made these for my brother's birthday once, and he ate six before dinner was even served. He's not someone who gets excited about appetizers, but the combination of spicy pepper and cool blue cheese won him over. Now he requests them every time he visits. It's become our thing, and I always make extra because they never last.
Ingredients
- Jalapeño peppers: Choose firm, glossy peppers with smooth skin for the best texture and even heat distribution when baking.
- Cooked, shredded chicken breast: Rotisserie chicken works beautifully here and saves you time while adding a hint of extra seasoning.
- Crumbled blue cheese: The funky tang balances the buffalo sauce perfectly, but use a milder variety if you're new to blue cheese.
- Cream cheese, softened: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps.
- Buffalo wing sauce: Franks RedHot is my go-to, but any quality buffalo sauce will work as long as it has that vinegar-forward kick.
- Garlic powder and onion powder: These add savory depth without overpowering the star flavors.
- Salt and black pepper: Just a pinch of each enhances everything without making the filling too salty.
- Blue cheese for garnish: A final sprinkle on top adds visual appeal and an extra hit of flavor.
- Chopped fresh chives or green onions: Optional but recommended for a fresh, bright finish that cuts through the richness.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper or foil to make cleanup effortless. This temperature ensures the peppers soften without turning mushy.
- Halve and Deseed:
- Slice each jalapeño in half lengthwise and scoop out the seeds and white membranes with a spoon. Wear gloves if your hands are sensitive, trust me on this one.
- Mix the Filling:
- Combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper in a bowl. Stir until everything is evenly distributed and creamy.
- Stuff the Peppers:
- Spoon the filling generously into each jalapeño half, mounding it slightly on top. Don't be shy, the filling shrinks a bit as it bakes.
- Arrange and Bake:
- Place the stuffed peppers on your prepared baking sheet and bake for 18 to 20 minutes. You'll know they're done when the peppers are tender and the filling is bubbling at the edges.
- Garnish and Serve:
- Drizzle extra buffalo sauce over the hot poppers and sprinkle with blue cheese and chives. Serve them warm while the filling is still gooey.
Save to Pinterest One evening, I brought a tray of these to a potluck, and a friend who claimed she hated blue cheese ate four before realizing what was in them. She admitted the buffalo sauce and melted cheese changed everything she thought she knew. It reminded me that the right combination can shift anyone's mind. These poppers have a way of converting skeptics into fans.
Making Them Milder or Spicier
If you want less heat, soak the deseeded jalapeños in ice water for half an hour before stuffing. For more fire, leave some seeds in the pepper halves or add a pinch of cayenne to the filling. I've done both depending on the crowd, and it's an easy way to customize without changing the recipe.
Swaps and Substitutions
Not a blue cheese fan? Swap it for shredded cheddar, pepper jack, or even a drizzle of ranch dressing mixed into the filling. I've also used leftover turkey instead of chicken, and it worked perfectly. The buffalo sauce is forgiving and pairs well with almost any protein or cheese you have on hand.
Storing and Reheating
These poppers keep in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about 10 minutes to bring back that bubbling, melty texture. Microwaving works in a pinch, but the oven keeps the peppers from getting soggy.
- You can assemble them a day ahead and refrigerate until youre ready to bake.
- Freezing works too, just thaw before baking and add a few extra minutes to the cook time.
- Serve with celery sticks and extra buffalo or ranch sauce for dipping.
Save to Pinterest These poppers have become my secret weapon for any gathering where I want to impress without stressing. They're bold, satisfying, and always gone before anything else on the table.
Recipe FAQ
- → How can I make these poppers less spicy?
Remove all seeds and membranes from the jalapeños and soak them in cold water for 30 minutes. You can also substitute with mini sweet peppers for a milder option.
- → Can I prepare these ahead of time?
Yes, you can stuff the jalapeños up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve. Add a few extra minutes to the baking time if cooking straight from the fridge.
- → What can I use instead of blue cheese?
Ranch dressing, shredded cheddar cheese, or monterey jack work well as substitutes. You can also use a combination of cream cheese and sour cream for a milder flavor.
- → How do I store leftovers?
Store cooled poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through to maintain texture.
- → Can I use rotisserie chicken for this?
Absolutely! Rotisserie chicken is a convenient option. Simply shred the meat and measure out one cup for the filling mixture.
- → Should I wear gloves when handling jalapeños?
Yes, wearing gloves is highly recommended when cutting and seeding jalapeños to avoid skin irritation. If you don't have gloves, wash your hands thoroughly with soap and avoid touching your face.
