Spicy Buffalo Wing Poppers (Printable)

Spicy jalapeños stuffed with chicken, blue cheese, and buffalo sauce. Perfect for game day gatherings.

# 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 softened cream cheese
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

# How to Prepare:

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 to protect your hands from capsaicin oils.
03 - In a mixing bowl, combine shredded chicken, blue cheese, cream cheese, buffalo 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 the 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. Drizzle extra buffalo sauce over the poppers and sprinkle with additional blue cheese and fresh chives or green onions.
08 - Transfer to a serving platter and serve warm with celery sticks and additional dipping sauce.

# Expert Suggestions:

01 -
  • All the bold flavors of buffalo wings without the mess of sticky fingers and bones.
  • They look impressive on a platter but come together faster than you'd think.
  • The creamy filling balances the heat so perfectly that even spice-shy friends reach for seconds.
  • They reheat beautifully, which means you can prep them ahead and just pop them in the oven when guests arrive.
02 -
  • If you skip the gloves when handling jalapeños, do not touch your face, especially your eyes—I learned this the very hard way during my first attempt.
  • Softening the cream cheese completely is crucial; cold cream cheese won't blend smoothly and you'll end up with lumpy filling that doesn't spread evenly.
  • Baking at 400°F is the sweet spot—any hotter and the peppers char before the filling heats through, any cooler and they turn soggy.
03 -
  • Use a small spoon or a piping bag to fill the peppers neatly and avoid spillage on the baking sheet.
  • If you want even more flavor, toss a few crumbled bacon bits into the filling—it adds a smoky, salty punch that's hard to resist.
  • For a milder version, swap half the buffalo sauce for ranch dressing and use sharp cheddar instead of blue cheese.
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