Spicy Buffalo Wing Poppers (Printable)

Jalapeños stuffed with buffalo chicken and blue cheese, baked until bubbling. Perfect for game day appetizers.

# 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 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. 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 fully incorporated.
04 - Fill each jalapeño half generously with the prepared chicken mixture using a spoon or small spatula.
05 - Arrange stuffed 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 around the edges.
07 - Remove from oven. Drizzle extra buffalo sauce over the poppers and sprinkle with additional blue cheese and fresh chives or green onions.
08 - Serve warm immediately, optionally accompanied by celery sticks and additional dipping sauce.

# Helpful Hints:

01 -
  • They deliver all the flavor of buffalo wings without the messy fingers and pile of bones.
  • The creamy filling cools the jalapeño heat just enough to keep you reaching for more.
  • Perfect for crowds because they look impressive but come together in under an hour.
  • Naturally gluten-free, so everyone at the table can enjoy them without worry.
02 -
  • Leaving seeds and membranes in the jalapeños will make these painfully hot, even for spice lovers—trust me, I learned this the hard way at a dinner party.
  • Softening the cream cheese fully is non-negotiable; cold cream cheese creates lumps that won't blend, leaving pockets of plain cheese in your filling.
  • Don't overbake or the peppers will turn limp and lose their structure, making them impossible to pick up without a fork.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and avoid messy overflow that burns onto the baking sheet.
  • If you want a golden, slightly crispy top, switch the oven to broil for the last 2 minutes—but watch them closely so they don't scorch.
  • Taste your buffalo sauce before mixing it in; some brands are much hotter than others, and you can always add more heat but can't take it away.
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