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I really like jalapeño poppers AND buffalo chicken so I made a decision to mix them each and really spice things up!

Baked Buffalo Chicken Jalapeño Poppers

These little Jalapeño Poppers pack a bit kick! A delicious twist on the classic appetizer and the right halftime snack. A couple of more recipes with jalapenos I really like are Low-Carb Jalapeno Popper “Nachos” and Jalapeno Popper Stuffed Chicken!

These jalapeño poppers are so good and real easy to make. The right hot appetizer for watching them game or getting along with friends. Prep them ahead and bake them just before you’re able to serve. They must be served hot, so don’t bake them ahead.

How To Make Buffalo Chicken Jalapeño Poppers

The buffalo chicken filling is simple! You need to use leftover chicken breast from a rotisserie chicken, or cook it yourself within 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 blend all of them together! Stuff them into jalapeño halves, bread and bake! They’re mildly spicy, and so good!

Variations and Suggestions

• To make these jalapeno poppers low-carb skip the panko and wrap them with bacon as an alternative.
• Wear Gloves – please do yourself a favor and wear gloves if you cut the peppers. And don’t put your hands in your eyes or mouth after, it is going to burn.

More Appetizers You Will Love

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Yield: 10 servings

Serving Size: 2 pieces

• 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.

• Mix cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.

• Mix panko, paprika, chili powder, garlic powder, salt and pepper in one other 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 half-hour.

• Remove from oven and serve immediately. Serve hot, make 20.

Last Step:

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Serving: 2 pieces, Calories: 92 kcal, Carbohydrates: 5 g, Protein: 7 g, Fat: 5 g, Cholesterol: 14 mg, Sodium: 346 mg, Fiber: 1 g, Sugar: 1 g