I love jalapeño poppers AND buffalo chicken so I decided to combine them both and really spice things up!
Baked Buffalo Chicken Jalapeño Poppers
These little Jalapeño Poppers pack a little kick! A delicious twist on the classic appetizer and the perfect halftime snack. A few more recipes with jalapenos I love are Low-Carb Jalapeno Popper “Nachos” and Jalapeno Popper Stuffed Chicken!
These jalapeño poppers are so good and real easy to make. The perfect hot appetizer for watching them game or getting together with friends. Prep them ahead and bake them just before you’re ready to serve. They should be served hot, so don’t bake them ahead.
How To Make Buffalo Chicken Jalapeño Poppers
The buffalo chicken filling is easy! You can use leftover chicken breast from a rotisserie chicken, or cook it yourself in the slow cooker. Just cover with water or chicken broth and cook 4 hours low, then shred. Add some cream cheese, hot cayenne pepper sauce and scallions and mix them all together! Stuff them into jalapeño halves, bread and bake! They are mildly spicy, and so good!
Variations and Tips
- To make these jalapeno poppers low-carb skip the panko and wrap them with bacon instead.
- Wear Gloves – please do yourself a favor and wear gloves when you cut the peppers. And don’t put your hands in your eyes or mouth after, it will burn.
More Appetizers You Will Love
- Buffalo Chicken Dip
- Mini Bell Peppers Loaded Turkey “Nachos”
- Hot Spinach and Artichoke Dip
- Skinny Taco Dip
- Easy No-Cook Salsa
Baked Buffalo Chicken Jalapeño Poppers
Ingredients
- 10 jalapeño peppers, sliced in half lengthwise
- 4 oz 1/3 less fat cream cheese
- 3 medium scallions, green part only, chopped
- 2 oz shredded low fat sharp cheddar, I used Cabot 50%
- 4 oz shredded chicken
- 1/4 cup Franks Hot sauce, or any buffalo wing sauce
- 1/2 cup egg whites, beaten
- 3/4 cup panko crumbs, or gluten-free panko
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- pinch salt and pepper
- cooking spray
Instructions
- Preheat oven to 350°F. Spray a sheet pan lined with parchment or foil with oil.
- Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with chicken cheese filling with a small spoon or spatula.
- Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
- Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
- Remove from oven and serve immediately. Serve hot, make 20.
