Spicy Buffalo Wing Poppers (Printable)

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

# What You 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

# 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 carefully remove seeds and membranes. Wear gloves for safety to prevent irritation.
03 - In a mixing bowl, combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly 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 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 wing sauce over the poppers and sprinkle with additional crumbled blue cheese and fresh chives or green onions.
08 - Transfer to a serving platter and serve warm.

# Expert Hints:

01 -
  • The creamy buffalo chicken filling cools down the jalapeño heat just enough to keep you reaching for more without overwhelming your taste buds.
  • They bake hands-off in the oven, so you can prep them early and slide them in right before guests arrive.
  • Every bite delivers that addictive combination of spicy, tangy, creamy, and savory all at once.
  • They look impressive on a platter but require no fancy technique or hard-to-find ingredients.
02 -
  • If you skip wearing gloves while handling jalapeños and then rub your eyes or touch your face, you will regret it for hours, trust me.
  • Letting the cream cheese soften completely before mixing makes the difference between a smooth filling and one with stubborn chunks that won't blend.
  • Don't overbake them or the peppers turn limp and soggy, you want them tender but still holding their shape.
03 -
  • Use a small offset spatula or the back of a spoon to press the filling firmly into each pepper half so it doesn't fall out during baking.
  • If you can't find good jalapeños, mini sweet peppers or small poblano halves work as milder substitutes that still hold the filling well.
  • For a smoky twist, grill the stuffed peppers over indirect heat for about fifteen minutes instead of baking them.
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