Spicy Buffalo Wing Poppers (Printable)

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

# 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 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 carefully remove seeds and membranes. Wear gloves for safety when handling.
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.
04 - Fill each jalapeño half generously with the prepared chicken mixture using a spoon or small spatula.
05 - Arrange the stuffed jalapeños 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. Drizzle extra buffalo sauce over the poppers and sprinkle with additional blue cheese and chives or green onions. Serve warm.

# Expert Suggestions:

01 -
  • Every bite delivers the perfect balance of heat, creaminess, and tangy buffalo kick without needing a deep fryer.
  • They come together fast enough for spontaneous gatherings but look impressive enough to make you seem like you planned ahead.
  • The blue cheese filling cools the jalapeño fire just enough to keep you reaching for another.
02 -
  • If you skip the gloves while handling jalapeños, do not touch your face or eyes afterward, I learned this the painful way during my first attempt.
  • Soften the cream cheese completely or you'll end up with lumpy filling that won't spread smoothly into the pepper halves.
  • Don't overbake or the jalapeños will turn mushy and lose their structure, they should still have a slight bite.
03 -
  • Use a small spoon or a piping bag to fill the jalapeños neatly and avoid messy overflow on the baking sheet.
  • Let the peppers cool for a minute or two before serving so the filling sets slightly and doesn't spill out on the first bite.
  • If you want a crispy top, broil the poppers for the last two minutes, watching closely so the cheese doesn't burn.
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