Jalapeño peppers stuffed with spicy chicken, creamy blue cheese, and buffalo sauce, baked until bubbly. Ideal for gatherings.
# What You 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 Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Halve the jalapeños lengthwise and remove seeds and membranes. Wear gloves for safety when handling hot peppers.
03 - In a bowl, combine shredded chicken, blue cheese, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix until well blended.
04 - Fill each jalapeño half generously with the chicken mixture, packing lightly to ensure peppers hold their shape.
05 - Arrange stuffed jalapeños cut-side up on the prepared baking sheet, leaving space between each popper.
06 - Bake for 18-20 minutes, until peppers are tender and filling is bubbling and golden.
07 - Remove from oven. Drizzle extra buffalo sauce over the poppers and sprinkle with additional blue cheese and chives or green onions. Serve warm.
