# 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 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 using a small spoon. Wear gloves to protect hands from capsaicin oils.
03 - In a mixing bowl, combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Stir until well blended and uniform.
04 - Fill each jalapeño half generously with the chicken mixture using a small spoon or spatula, pressing gently to ensure filling is secure.
05 - Place stuffed jalapeño halves cut-side up on the prepared baking sheet, spacing them evenly for consistent cooking.
06 - Bake for 18 to 20 minutes until peppers are tender and the filling is bubbling at the edges.
07 - Remove from oven and drizzle extra buffalo sauce over the poppers. Sprinkle with additional crumbled blue cheese and fresh chives or green onions if desired.
08 - Transfer poppers to a serving platter and serve warm with celery sticks and additional dipping sauce on the side.
