I love jalapeño poppers and buffalo chicken so I decided to combine both to really spice it up!


Baked Buffalo Chicken Jalapeno Poppers
These little jalapeno poppers pack a little kick. A delicious twist on a classic appetizer, it’s the perfect halftime snack. Other jalapeno recipes that I love are Low Carb Jalapeno Popper “Nachos” and Stuffed Jalapeno Popper Chicken.


These jalapeno poppers are so good and really easy to make. A perfect hot appetizer to watch them play or get together with friends. increase. Do not pre-bake as it should be served hot.
How to make Buffalo Chicken Jalapeno Poppers
Buffalo chicken filling is easy! You can use leftover chicken breast from a rotisserie chicken or cook it yourself in a slow cooker. Cover with water or chicken broth and cook on low for 4 hours before shredding. Add the sauce and green onions and mix! Stuff the jalapeño halves into a loaf of bread and bake! It’s just the right amount of spiciness and very delicious!
Variations and hints
- To make these jalapeno poppers low-carb, skip the panko and wrap it in bacon instead.
- Wear gloves – Wear gloves when cutting peppers.








More Appetizers You’ll Love
yield: Ten serving
Serving size: 2 Individual
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Preheat oven to 350°F. Spray a parchment- or foil-lined sheet pan with oil.
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Wearing rubber gloves, cut the peppers in half lengthwise and scoop out the seeds and guts.
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Combine cream cheese, cheddar cheese, and green onions in a medium bowl. Stir in shredded chicken and hot sauce.
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In another bowl, combine bread crumbs, paprika, chili powder, garlic powder, salt and pepper.
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Stuff peppers with chicken cheese using a small spoon or spatula.
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Dip the peppers in the egg and then in the breadcrumb mixture and place on the prepared baking sheet.
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Spray the peppers with more oil and bake until golden brown, about 25 to 30 minutes.
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Remove from oven and serve immediately. Make 20 while hot.
Last step:
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Serving: 2 Individual, calorie: 92 kcal, carbohydrates: Five g, protein: 7 g, obesity: Five g, cholesterol: 14 mg, sodium: 346 mg, fiber: 1 g, sugar: 1 g