Spicy Buffalo Wing Poppers (Printable)

Jalapeños stuffed with chicken, blue cheese, and buffalo sauce. The ultimate spicy game day appetizer.

# Ingredient List:

→ 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

# Steps:

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 peppers.
03 - In a 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 chicken mixture using a spoon or small spatula.
05 - Arrange stuffed jalapeños 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 sauce over the poppers and sprinkle with additional blue cheese and chives or green onions.
08 - Serve warm immediately.

# Tips from the Pros:

01 -
  • They pack serious heat and flavor without requiring any frying or complicated prep.
  • The creamy filling balances the spice in a way that keeps you reaching for just one more.
  • Theyre naturally gluten-free and come together in under an hour, perfect for last-minute gatherings.
02 -
  • If you skip wearing gloves while handling the jalapeños, do not touch your face or eyes—I learned this the hard way during my first batch.
  • Softening the cream cheese fully before mixing is crucial, or youll end up with lumps that refuse to blend no matter how much you stir.
  • For milder poppers, soak the deseeded jalapeños in cold water for 30 minutes before stuffing to draw out some of the heat.
03 -
  • Use a small spoon or a piping bag to fill the jalapeños neatly and avoid spillage on the baking sheet.
  • If you want extra crunch, broil the poppers for the last 2 minutes of baking to get a golden, bubbly top.
  • Let them cool for just a minute or two before serving, the filling stays molten hot even after the peppers look done.
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