Spicy Buffalo Wing Poppers (Printable)

Jalapeños stuffed with buffalo chicken, blue cheese, and cream cheese. Perfect for game day.

# 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

# Directions:

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 using a small spoon or knife. Wear gloves for safety when handling peppers.
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 and uniform.
04 - Fill each jalapeño half generously with the chicken mixture using a spoon or small spatula.
05 - Arrange filled 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 blue cheese and chives or green onions. Serve warm.

# Expert Tips:

01 -
  • They deliver all the tangy heat of buffalo wings without the messy fingers or pile of bones.
  • The creamy blue cheese filling cools down the jalapeño heat just enough to keep you reaching for more.
  • You can prep them hours ahead and pop them in the oven right before guests arrive.
  • They disappear faster than any other appetizer I've ever served.
02 -
  • If you skip softening the cream cheese, you'll end up with lumps in the filling that never smooth out no matter how much you stir.
  • Jalapeños vary wildly in heat, so if you want milder poppers, soak the deseeded halves in cold water for 30 minutes before filling.
  • Don't overbake them or the peppers turn mushy and lose their structure.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and avoid messy overflow on the pan.
  • For a smokier flavor, grill the stuffed peppers over indirect heat instead of baking them.
  • If you want a crispy top, switch the oven to broil for the last 2 minutes and watch them closely.
Go Back