Spicy Buffalo Wing Poppers (Print version)

Jalapeños stuffed with buffalo chicken, blue cheese, and cream cheese. Baked until bubbly and topped with chives.

# 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

# 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 mixing bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
04 - Fill each jalapeño half generously with the chicken mixture using a spoon or small spatula.
05 - Arrange stuffed jalapeño halves on the prepared baking sheet.
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 on the side.

# Cooking tips:

01 -
  • They bring serious heat and tangy creaminess in one bite, satisfying every craving at once.
  • Theyre naturally gluten-free and pack enough protein to feel like real food, not just a snack.
  • You can prep them ahead and bake right before guests arrive, making hosting infinitely easier.
02 -
  • Always wear gloves when handling jalapeños or wash your hands immediately after, I learned this the hard way after rubbing my eye.
  • Softening the cream cheese completely is non-negotiable, cold cream cheese creates lumps that never blend out.
  • If your peppers are extremely spicy, soaking them in cold water for 30 minutes after deseeding tames the heat without losing flavor.
03 -
  • Use a small spoon or offset spatula to pack the filling tightly into each pepper half for the best bite.
  • Drizzle the final buffalo sauce right before serving so it stays glossy and doesnt soak into the filling.
  • If you love bacon, crumble a slice or two into the filling for a smoky, salty boost.
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