Double-Stuffed Buffalo Chicken Jalapeño Poppers

Double-Stuffed Buffalo Chicken Jalapeño Poppers are the perfect spicy, creamy, and cheesy appetizer that delivers bold flavor in every bite. I stuff fresh jalapeños with a savory buffalo chicken and cream cheese filling, then top them off with more cheese and bake until golden and bubbly. These are an absolute hit at game day parties, casual get-togethers, or anytime I’m craving something spicy and indulgent.

Why You’ll Love This Recipe

I love how these poppers take classic jalapeño appetizers to the next level by doubling the filling and flavor. The buffalo chicken mixture gives a zesty, slightly tangy kick, while the creamy cheese balances out the heat from the jalapeños. They’re easy to make, fun to eat, and endlessly customizable. Whether I serve them as a starter or as part of a party spread, they disappear fast every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh jalapeños, halved and seeds removed

• Cooked and shredded chicken (rotisserie works great)

• Cream cheese, softened

• Hot buffalo sauce

• Shredded cheddar cheese

• Mozzarella cheese (for topping)

• Garlic powder

• Green onions, chopped (optional, for garnish)

• Ranch or blue cheese dressing (optional, for dipping)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I slice the jalapeños in half lengthwise and scoop out the seeds and membranes.

3. In a bowl, I mix the shredded chicken, cream cheese, buffalo sauce, cheddar cheese, and garlic powder until everything is well combined.

4. I spoon the filling generously into each jalapeño half, packing it in and slightly mounding the tops.

5. I sprinkle shredded mozzarella over each one for extra cheesiness.

6. I bake them for 18–20 minutes, or until the jalapeños are tender and the cheese is melted and golden.

7. After they cool slightly, I garnish with green onions and serve with ranch or blue cheese dressing for dipping.

Servings and timing

This recipe makes about 24 poppers (12 jalapeños halved). It takes around 15 minutes to prep and 20 minutes to bake, so I have them ready in about 35 minutes total.

Variations

Sometimes I use blue cheese crumbles in the filling for a stronger flavor. I’ve also wrapped the stuffed poppers with bacon before baking for an extra savory bite. For a spicier version, I use hotter buffalo sauce or leave a few seeds in the jalapeños. And if I want a milder option, I swap jalapeños for mini bell peppers to get the flavor without the heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until hot. The microwave works too, but the texture stays best when reheated in the oven.

FAQs

Can I make these ahead of time?

Yes. I assemble them up to a day in advance and refrigerate them until I’m ready to bake. They’re a great make-ahead appetizer.

Are they really spicy?

They have a kick, but the cream cheese and chicken help tone it down. I remove all the seeds and membranes to reduce the heat even more.

Can I use canned chicken?

I prefer fresh or rotisserie chicken for flavor and texture, but in a pinch, canned chicken works fine after draining and shredding it.

Can I air fry these instead of baking?

Yes. I air fry them at 375°F for about 10–12 minutes, checking for doneness and golden cheese on top.

What dips go well with these?

I like to serve them with ranch or blue cheese dressing, but they’re also tasty with sour cream or even a drizzle of extra buffalo sauce.

Conclusion

Double-Stuffed Buffalo Chicken Jalapeño Poppers are the ultimate spicy snack when I want something creamy, cheesy, and full of bold flavor. They’re easy to prepare, perfect for parties or game nights, and always the first thing to disappear off the plate. Whether I serve them with dip or enjoy them as-is, they never disappoint.