Jalapeño peppers stuffed with savory chicken, creamy blue cheese, and tangy buffalo sauce, baked until bubbling. An ultimate appetizer.
# 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 blue cheese, crumbled (for garnish)
11 - 2 tablespoons chopped fresh chives or green onions (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Cut the jalapeños in half lengthwise and remove seeds and membranes. Wear gloves to protect hands from capsaicin oils.
03 - Combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper in a bowl. Mix until thoroughly blended and creamy.
04 - Fill each jalapeño half generously with the chicken-blue cheese mixture, mounding slightly 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 18–20 minutes until peppers are tender and filling is bubbly and lightly golden on top.
07 - Remove from oven. Drizzle additional buffalo sauce over the poppers and sprinkle with reserved blue cheese crumbles and fresh chives.
08 - Transfer to a serving platter and serve warm while cheese is melted and peppers are tender.
