Buffalo Chicken Jalapeño Poppers

Prep 10 mins
Cook 15 mins
Total 25 mins

Buffalo Chicken Jalapeño Poppers are easy to make using leftover shredded chicken and are perfect for a quick appetizer or snack. 

If you like this jalapeño Popper recipe then you should also try my Bacon Wrapped Jalapeño Popper Stuffed Chicken Roll-Ups!

Buffalo Chicken Poppers Recipe

This Is My Favorite Jalapeño Popper Recipe

My mom and I are both huge jalapeño popper fans. BIG TIME. Since Jorge had his first work trip out of town, my mom has been staying with me to help take care of the girls. We pretty much do nothing else besides feed babies and change diapers, but occasionally we remember to eat. 😉

A couple of nights ago we roasted some chicken and we had some leftover chicken to use up the next day. So I went with what we had in the fridge already, and these Jalapeño Poppers were whipped up. We weren’t expecting too much, but after our first bite we shoved at least 2 more in our mouths. These are my new favorite way to eat jalapeño poppers!

Chicken Jalapeno Poppers Recipe


Yield: 12 Poppers

Buffalo Chicken Jalapeño Poppers

Buffalo Chicken Jalapeño Poppers Recipe

Buffalo Chicken Jalapeño Poppers are easy to make using leftover shredded chicken and are perfect for a quick appetizer or snack. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 6 large jalapeños, seeded and sliced in half lengthwise
  • 4 oz PHILADELPHIA Cream Cheese, softened
  • 3/4 cup shredded chicken
  • 1/3 cup shredded sharp cheddar cheese
  • 2 green onions, minced
  • 1 1/2 teaspoons Frank's RedHot Buffalo Sauce
  • 1/4 teaspoon salt
  • 1/3 cup seasoned breadcrumbs


Turn oven on to broil. Cover a large baking sheet with foil and spray with non-stick spray. Place peppers on prepared pan, skin side facing up. Cook for 5 to 7 minutes, until the skin is starting to blister and blacken in places. Remove from oven.

While peppers are broiling, in a medium size bowl, combine cream cheese, chicken, cheddar cheese, green onion, buffalo sauce and salt.

Preheat oven to 375°F.

Let jalapeños cool for a couple of minutes, or until you can touch them without burning yourself. Once peppers are manageable, stuff with chicken mixture and place back on prepared pan. Sprinkle tops with breadcrumbs and lightly press breadcrumbs so they stick.

Bake poppers for 8 to 10 minutes, or until bread crumbs start to slightly brown. Serve immediately.

Nutrition Information:



Serving Size:

2 poppers

Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 191mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 5g

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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