Description
These Double-Stuffed Buffalo Chicken Jalapeño Poppers are spicy, cheesy, and loaded with creamy buffalo chicken filling—baked until golden and perfect for game day, parties, or anytime you want a bold, flavor-packed appetizer.
Ingredients
- 10 fresh jalapeños, halved lengthwise and seeds removed
- 1½ cups cooked shredded chicken (rotisserie chicken works great)
- 6 oz cream cheese, softened
- ¼ cup buffalo sauce (or to taste)
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ tsp garlic powder
- Salt and pepper, to taste
- Green onions or parsley, chopped (for garnish)
- Optional Toppings & Add-ins:
- Crumbled blue cheese
- Ranch dressing or blue cheese dressing, for serving
- Breadcrumbs or puff pastry for extra crunch
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Slice jalapeños in half lengthwise and remove seeds and membranes (leave some if more heat is desired).
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In a mixing bowl, combine cream cheese, shredded chicken, buffalo sauce, cheddar, garlic powder, salt, and pepper. Stir until fully combined.
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Fill each jalapeño half generously with the buffalo chicken mixture.
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Place filled jalapeños on the baking sheet and top with additional shredded cheese, if desired.
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Bake for 18–22 minutes, until jalapeños are tender and filling is golden and bubbly.
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Garnish with chopped green onions or parsley and serve warm with ranch or blue cheese dressing.
Notes
- Make ahead tip: Assemble poppers and refrigerate for up to 24 hours before baking.
- For extra crisp texture, broil during the last 2–3 minutes of baking.
- Control spice level by removing more seeds or swapping in mini sweet peppers.
- Grill option: Cook on a grill-safe tray over medium heat for 10–15 minutes with the lid closed.