Buffalo Chicken Jalapeno Poppers
These buffalo chicken jalapeno poppers are the perfect party appetizer. Spicy, easy to make and delicious, they check all the boxes! Serve them on game day or any day of the week. They are easy to grab and enjoy. If you’re like me, and you love a little spice, then you will love this simple recipe.
Ingredients Needed for Buffalo Chicken Jalapeno Poppers
Jalapenos – For this recipe, I used 6-7 large jalapenos. For some reason, my local grocer had huge jalapenos this time. So, if your jalapenos are on the medium to small side, you might need a few more. Whatever size you end up with, be sure to slice them in half and remove the seeds and veins.
Buffalo Chicken Mixture – You’ll need a boiled, shredded chicken breast, softened cream cheese, shredded mozzarella cheese, ranch dressing, and buffalo sauce. Mix well.
Lime Crema – Combine light sour cream, fresh squeezed lime juice, pinch of salt, and minced garlic. Stir well.
How to Make Buffalo Chicken Jalapeno Poppers
Preheat the oven to 350 degrees.
Line a baking tray with parchment paper, set it aside.
In a small mixing bowl, combine light sour cream, fresh squeezed lime juice, pinch of salt and minced garlic. Mix well, cover and refrigerate until you’re ready to serve the poppers.
Boil a pot of water, add the chicken breast. Boil until the chicken reaches 165 degrees internal temperature. Remove and set aside to cool.
Slice the jalapenos in half and remove seeds.
In a mixing bowl, add the warm chicken and shred it using two forks. Make sure the pieces are small. You might need to use poultry scissors to cut it into small pieces.
Next, add the cream cheese, ranch dressing, buffalo sauce, and shredded mozzarella cheese. Mix until well combined.
Using a spoon, add the buffalo chicken mixture to the jalapenos. Line them on the prepared baking tray.
Once they’re filled, bake for 25-30 minutes. Remove from the oven, place on a serving platter.
Top with chopped green onion and a drizzle of lime crema. Serve hot and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave.
Looking for more appetizers?
Stuffed Buffalo Chicken Meatballs
Cheesy Ranch Chicken Dip
Buffalo Chicken Jalapeno Poppers
Equipment
- 1 baking tray lined with parchment
- 1 small mixing bowl
- 1 medium mixing bowl
Ingredients
Buffalo Chicken Jalapeno Poppers
- 6-7 large jalapeños, sliced in half and deseeded
- 1.5 cups chicken breast, boiled and shredded, about 1 breast
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese, softened
- ⅓ cup ranch dressing
- ⅓ cup buffalo sauce, Frank's Red Hot
Lime Crema Sauce
- ¼ cup light sour cream
- 1 teaspoon garlic, minced
- 2 tablespoons lime juice, fresh squeezed
- pinch salt
Garnish
- 2 tablespoons green onion , chopped
Instructions
- Preheat the oven to 350 degrees.
- Line a baking tray with parchment paper, set it aside.
- In a small mixing bowl, combine light sour cream, fresh squeezed lime juice, pinch of salt and minced garlic. Mix well, cover and refrigerate until you’re ready to serve the poppers.
- Boil a pot of water, add the chicken breast. Boil until the chicken reaches 165 degrees internal temperature. Remove and set aside to cool.
- Slice the jalapenos in half and remove seeds.
- In a mixing bowl, add the warm chicken and shred it using two forks. Make sure the pieces are small. You might need to use poultry scissors to cut it into small pieces.
- Next, add the cream cheese, ranch dressing, buffalo sauce, and shredded mozzarella cheese. Mix until well combined.
- Using a spoon, add the buffalo chicken mixture to the jalapenos. Line them on the prepared baking tray.
- Once they’re filled, bake for 25-30 minutes. Remove from the oven, place on a serving platter.
- Top with chopped green onion and a drizzle of lime crema. Serve hot and enjoy.
