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Buffalo Chicken Jalapeno Poppers

Buffalo Chicken Jalapeno Poppers - recipe card
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Creamy, spicy buffalo chicken filling stuffed into fresh jalapeno halves, topped with melted cheddar cheese, and baked until bubbly. Each popper delivers a crisp-tender bite with a cooling finish from the ranch dipping sauce.

Ingredients

Scale
  • 8 large fresh jalapeno peppers (about 1 lb / 450 g total)
  • 2 cups cooked chicken breast, finely shredded (about 12 oz / 340 g)
  • 4 oz (113 g) cream cheese, softened to room temperature
  • 1/4 cup (60 ml) buffalo hot sauce (such as Frank’s RedHot Original), divided
  • 1/4 cup (60 ml) full-fat Greek yogurt
  • 1/4 cup (25 g) finely grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 4 oz (113 g) sharp cheddar cheese, shredded (about 1 cup)
  • 1/4 cup (60 ml) ranch dressing, for serving

Instructions

  1. Preheat the oven to 375°F / 190°C. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the jalapenos: Wearing disposable gloves (to protect your hands from the capsaicin), cut each jalapeno in half lengthwise through the stem. Use a small spoon to scrape out all seeds and white ribs. You want clean hollow boats. Discard seeds and stems.
  3. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, 2 tablespoons of the buffalo sauce, Greek yogurt, Parmesan cheese, kosher salt, and garlic powder. Stir until evenly mixed — the filling should be creamy and cohesive.
  4. Spoon the chicken mixture into each jalapeno half, mounding slightly above the rim. You should have enough filling for all 16 halves. Press gently so the filling stays in place.
  5. Arrange the stuffed jalapenos on the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the shredded cheddar cheese evenly over the top of each popper — about 1 tablespoon per half.
  6. Bake in the preheated oven for 18 to 20 minutes, until the cheese is melted and bubbly and the jalapenos are tender but still hold their shape. The internal temperature of the filling should reach 165°F / 74°C if checked with an instant-read thermometer.
  7. While the poppers bake, stir together the remaining 2 tablespoons of buffalo sauce with the ranch dressing in a small bowl to create a quick dipping sauce. Set aside.
  8. Remove the baking sheet from the oven. Let the poppers rest on the pan for 3 to 5 minutes — this allows the filling to set slightly so they hold together when you pick them up.
  9. Transfer the poppers to a serving platter. Serve warm, with the ranch-buffalo dipping sauce on the side.

Notes

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F / 175°C oven for 8 to 10 minutes, until hot and bubbly again. Avoid microwaving — the jalapenos will become mushy. The poppers can be assembled up to 24 hours ahead and refrigerated (unbaked). Add 2 to 3 minutes to the baking time if baking from cold. Not recommended for freezing because the texture of the peppers and cream cheese changes upon thawing.

Nutrition

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Find it online: https://copycatkitchenco.com/buffalo-chicken-jalapeno-poppers/