Spicy Buffalo Wing Poppers (Printable)

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

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Wearing gloves, halve the jalapeños lengthwise and carefully remove all seeds and membranes.
03 - In a mixing bowl, combine shredded chicken, blue cheese, cream cheese, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
04 - Fill each jalapeño half generously 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 the filling is bubbling.
07 - Remove from oven and drizzle extra buffalo wing sauce over the poppers. Sprinkle with additional blue cheese and fresh chives or green onions. Serve warm.

# Expert Tips:

01 -
  • They pack all the bold heat and tangy kick of buffalo wings without the mess of sticky fingers and piles of bones.
  • The creamy blue cheese filling cools the spice just enough to keep you reaching for another one.
  • They come together in under an hour, making them perfect for last minute gatherings or spontaneous cravings.
  • Each pepper is a self contained flavor bomb that looks impressive but requires zero fancy technique.
02 -
  • If you skip removing the seeds and membranes, the poppers will be painfully hot, even for spice lovers, so take the time to scrape them out thoroughly.
  • Softening the cream cheese is crucial, or you'll end up with lumps that refuse to blend and your filling will be uneven.
  • Don't overbake or the peppers will turn mushy and lose their structure, keep an eye on them after the 18 minute mark.
03 -
  • Use a piping bag or a small ziplock bag with the corner snipped off to fill the peppers neatly and quickly without making a mess.
  • Line your baking sheet with foil for the easiest cleanup, because buffalo sauce can bake onto the pan and become stubborn.
  • Taste your buffalo sauce before mixing it into the filling, some brands are vinegar forward and others are sweeter, so you can adjust the amount to your liking.
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