Ingredients
Scale
- 20 jalapeño peppers, halved and deseeded
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups shredded part-skim mozzarella cheese
- 1 cup diced cooked chicken (leftover rotisserie chicken works well)
- ½ cup blue cheese dressing
- ½ cup Buffalo wing sauce
Instructions
1. Preheat the Oven
Set your oven to 325°F (163°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Jalapeños
- Slice each jalapeño in half lengthwise and remove the seeds and membranes.
- Tip: Wear gloves while handling jalapeños to prevent irritation from the spicy oils.
3. Make the Buffalo Chicken Filling
- In a large mixing bowl, combine:
- Softened cream cheese
- Shredded mozzarella cheese
- Diced cooked chicken
- Blue cheese dressing
- Buffalo wing sauce
- Stir until the mixture is smooth and evenly blended.
4. Stuff the Jalapeños
- Spoon the mixture into each jalapeño half, filling them generously but not overflowing.
5. Arrange and Bake
- Place the stuffed jalapeños on the baking sheet, cut side up.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Cool and Serve
- Let the poppers cool for a few minutes before serving.
- Garnish with chopped parsley or extra Buffalo sauce if desired.
Notes
Handling Jalapeños Safely
- Always wear gloves when cutting and deseeding jalapeños to avoid skin irritation.
- If your hands start burning, wash them with dish soap and warm water, or rub them with oil before washing.
How to Tell If the Poppers Are Done
- The cheese should be fully melted and bubbling.
- The jalapeños should be slightly softened but still firm enough to hold their shape.
Fixing Common Mistakes
- Jalapeños too spicy? Soak them in cold water for 10 minutes before stuffing.
- Cheese oozing out too much? Avoid overfilling the peppers and ensure they are lying evenly on the baking sheet.
- Not enough flavor? Add a pinch of garlic powder, smoked paprika, or onion powder to the filling for extra depth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes