Spicy Buffalo Wing Poppers

My neighbor showed up at a Super Bowl party with a tray of these, and within minutes they were gone. I watched people who swore they hated blue cheese reach for seconds. The combination of creamy, tangy filling against the smoky heat of roasted jalapeños was so good that I cornered her in the kitchen and refused to leave until she walked me through the recipe. I've been making them ever since, tweaking the spice level depending on who's coming over.

I started making these for weeknight dinners when I had leftover rotisserie chicken to use up. My kids, who normally pick at their food, would hover by the oven asking when they'd be ready. The smell of roasting jalapeños mixed with tangy buffalo sauce fills the kitchen in a way that makes everyone suddenly hungry. Now I intentionally buy extra chicken just so I have an excuse to make a batch.

Ingredients

• Large jalapeño peppers: Look for thick-walled peppers that are firm and bright green, they hold up better during baking and give you more room for filling.
• Cooked, shredded chicken breast: Rotisserie chicken works perfectly here and saves you time, just pull the meat apart with your fingers for the best texture.
• Crumbled blue cheese: This is what gives the poppers that classic wing bar flavor, but if you're not a fan, sharp cheddar or even pepper jack works beautifully.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it mixes smoothly without lumps.
• Buffalo wing sauce: Use your favorite brand, I like Frank's RedHot, but any tangy, vinegar-based hot sauce will do the job.
• Garlic powder and onion powder: These add savory depth without the moisture that fresh garlic and onion would bring to the filling.
• Salt and black pepper: Just a pinch to round out the flavors, the buffalo sauce and cheese already bring plenty of seasoning.
• Blue cheese for garnish: A final sprinkle on top adds visual appeal and an extra hit of tangy richness.
• Chopped fresh chives or green onions: Optional, but the pop of green makes them look restaurant-quality.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper or foil to make cleanup a breeze. This high heat will soften the peppers while crisping the edges of the filling.

Halve and Deseed:

Slice each jalapeño in half lengthwise and scrape out the seeds and white membranes with a spoon. Wear gloves if you have sensitive skin, I learned this the hard way after rubbing my eye mid-prep.

Mix the Filling:

In a medium bowl, combine the shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly distributed and creamy.

Stuff the Peppers:

Use a spoon to generously fill each jalapeño half, mounding the filling slightly. Don't be shy, the filling shrinks a bit as it bakes.

Arrange and Bake:

Place the stuffed peppers on your prepared baking sheet and slide them into the oven. Bake for 18 to 20 minutes, until the peppers are tender and the filling is bubbling and lightly golden on top.

Garnish and Serve:

Pull them out of the oven, drizzle a little extra buffalo sauce over the top, and sprinkle with blue cheese and chives. Serve them warm while the cheese is still gooey.

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The first time I brought these to a potluck, a friend who claimed she didn't like spicy food ate four of them and asked for the recipe. She told me later that the creamy filling tempered the heat just enough to make it exciting instead of painful. That's when I realized these poppers are a gateway dish, they convert people who think they don't like heat or blue cheese, one bite at a time.

Making Them Milder or Spicier

If you're serving a crowd with mixed spice tolerance, soak the deseeded jalapeños in ice water for 30 minutes before stuffing. This draws out some of the capsaicin and mellows the heat. On the flip side, if you want more kick, leave some of the seeds in or add a dash of cayenne to the filling.

Make-Ahead and Storage

You can stuff the jalapeños up to a day in advance, cover them tightly with plastic wrap, and refrigerate until you're ready to bake. They also freeze beautifully, just arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.

Serving Suggestions

These poppers are perfect alongside celery sticks, carrot coins, and a bowl of ranch or extra blue cheese dressing for dipping. I also like to serve them with cold beer or a crisp white wine to balance the heat.

• Pair them with other finger foods like mozzarella sticks or loaded nachos for a full game day spread.
• Serve them as a starter before grilled steak or burgers for a backyard barbecue.
• Pack any leftovers in a lunchbox, they're still delicious cold or reheated in the microwave.

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These poppers have become my go-to whenever I need to impress without spending hours in the kitchen. They're proof that bold flavor and easy prep can absolutely coexist.

Recipe FAQs

→ How can I make these poppers less spicy?

Soak the halved and deseeded jalapeños in cold water for 30 minutes before stuffing. You can also substitute with mini bell peppers for a milder option while maintaining the same delicious filling.

→ Can I prepare these ahead of time?

Yes, stuff the jalapeños up to 24 hours in advance and refrigerate them covered. Add 2-3 minutes to the baking time if cooking directly from the refrigerator.

→ What can I substitute for blue cheese?

Ranch dressing, shredded cheddar, or monterey jack cheese work well as alternatives. Adjust the amount to maintain a creamy, cohesive filling consistency.

→ Can I cook these in an air fryer?

Absolutely. Air fry at 375°F for 12-15 minutes until the peppers are tender and the filling is golden and bubbling. Work in batches if needed to avoid overcrowding.

→ How do I store leftovers?

Store cooled poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes or in the air fryer for 5-6 minutes until warmed through.

→ What dipping sauces pair well with these?

Ranch dressing, additional buffalo sauce, blue cheese dressing, or a cool sour cream-based dip complement the spicy, tangy flavors perfectly.