Easy Buffalo Chicken Jalapeño Poppers
Spicy, creamy, and irresistibly cheesy, these Buffalo chicken jalapeño poppers bake up golden and bubbly. Perfect for game day or any snack-worthy night.
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Servings:
Ingredients
Main Ingredients
- 12 oz fresh jalapeño peppers halved lengthwise, seeds and membranes removed
- 1.5 cup shredded cooked chicken rotisserie works great
- 8 oz cream cheese softened
- 1.25 cup sharp cheddar cheese, shredded
- 0.33 cup buffalo wing sauce
- 0.25 cup sliced green onions
- 0.75 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper
- 0.33 cup panko breadcrumbs optional, for crunchy tops
- 1 tbsp unsalted butter, melted for mixing with panko
- 0.5 cup ranch or blue cheese dressing for dipping
- 1 tbsp chopped fresh parsley optional garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment.
- Arrange jalapeño halves cut-side up on the sheet. Pat dry to remove moisture.
- Beat cream cheese with buffalo sauce, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in shredded chicken, cheddar, and green onions until evenly combined.
- Stir panko with melted butter in a small bowl to coat; set aside.
- Spoon the filling into jalapeños, mounding slightly. Sprinkle with buttery panko if using.
- Bake 18–20 minutes until peppers soften and filling bubbles. Broil 1–2 minutes to brown tops.
- Rest 5 minutes. Garnish with parsley and serve warm with ranch or blue cheese dressing.
Notes
Variation: Wrap each filled popper with half a slice of bacon before baking; cook until the bacon crisps. Air fryer option: Cook at 375°F for 8–10 minutes, checking early. Make-ahead: Fill peppers, cover, and refrigerate up to 24 hours; add panko just before baking.
This recipe is an original creation inspired by classic Easy Buffalo Chicken Jalapeño Poppers flavors. All ingredient ratios and instructions are independently developed.