Jalapeños filled with savory chicken, blue cheese, and buffalo sauce, then baked. A fiery appetizer for any occasion.
# What You'll Need:
→ Peppers
01 - 8 large jalapeño peppers, halved lengthwise with seeds and membranes removed
→ Filling
02 - 1 cup cooked chicken breast, shredded
03 - 1/2 cup blue cheese, crumbled
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 blue cheese, crumbled for garnish
11 - 2 tablespoons fresh chives or green onions, chopped
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Cut jalapeños in half lengthwise. Remove all seeds and white membranes using a small spoon. Wear gloves to protect hands from capsaicin oils.
03 - Combine shredded chicken, crumbled blue cheese, softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Stir until mixture is thoroughly blended and uniform.
04 - Spoon filling generously into each jalapeño half, mounding slightly above the rim. Pack filling firmly to prevent overflow during baking.
05 - Place stuffed jalapeños cut-side up on the prepared baking sheet, leaving space between each popper for even heat circulation.
06 - Bake for 18 to 20 minutes until jalapeño skins blister slightly and cheese filling bubbles vigorously around edges.
07 - Remove from oven. Drizzle additional buffalo sauce over each popper. Sprinkle with reserved blue cheese crumbles and fresh chives. Serve immediately while hot.
