Spicy Buffalo Wing Poppers (Printable version)

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

# Needed ingredients:

→ 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 remove seeds and membranes. Wear gloves for safety when handling.
03 - In a bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Blend until well combined.
04 - Fill each jalapeño half generously with the chicken mixture using a spoon.
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 if desired.

# Expert Suggestions:

01 -
  • They pack all the flavor of buffalo wings into a two-bite pepper that you can eat with your hands and no napkins required.
  • The creamy filling cools down the jalapeño heat just enough to keep you reaching for more without setting your mouth on fire.
  • You can prep them hours ahead and pop them in the oven right when guests arrive, so you're not stuck in the kitchen during kickoff.
02 -
  • Wear gloves when handling jalapeños or wash your hands thoroughly with soap and oil afterward, because I once rubbed my eye 20 minutes later and thought I was going to cry for an hour straight.
  • Softening the cream cheese fully before mixing makes all the difference in getting a smooth, creamy filling that's easy to work with and doesn't leave lumps.
  • If your peppers are on the small side, you might end up with extra filling, which is perfect for spreading on crackers or tossing with pasta the next day.
03 -
  • Use a small offset spatula or the back of a teaspoon to really pack the filling into the pepper halves so you get a generous bite every time.
  • If you're making these ahead, stuff the peppers and refrigerate them on the baking sheet covered with plastic wrap for up to 6 hours, then bake straight from the fridge adding a couple extra minutes to the cook time.
  • For a crispy top, switch the oven to broil for the last minute or two, watching carefully so the cheese browns but doesn't burn.
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