Buffalo Chicken Jalapeno Poppers are insanely delicious and sure to be a hit with everyone! This is a mashup of my two favorite appetizers: Buffalo Chicken Dip and Jalapeno Poppers. Jalapeno halves are stuffed with a buffalo, chicken, and cheese filling and roasted in the oven until the cheese is beautifully browned and bubbly. These indulgent poppers are easy to make and Keto friendly with just about 1.5 net carbs for two.
How To
Preparing Jalapenos
This recipe starts by cutting the jalapenos lengthwise. I leave the stems on for presentation, however you do not want to actually eat this part as they are woody and tough. Then, using a small spoon, gently scrape out the seeds and membrane. Be careful when handling jalapenos as they are spicy. Usually I wear gloves during this part. If you do not have gloves, make sure you avoid touching your face (especially your eyes) and wash your hands well when finished.
Buffalo Chicken Filling
After the jalapenos are cut and deseed, start on the buffalo chicken filling. I used a whole chicken breast that I coated in olive oil, salt, pepper and paprika and baked at 425 degrees fahrenheit for 15-20 minutes. After cooling, I shredded the chicken using two forks. You can also use any leftover chicken you have or a rotisserie chicken. I will typically make a large batch of baked chicken breasts at the start of the week and use it in various recipes.
The shredded chicken is mixed with cream cheese (I use a lactose free cream cheese) and hot sauce. Because all of my recipes are onion and garlic free, I use a louisiana hot sauce made without garlic and onion. If you do not have an issue with garlic and onion, Franks Red Hot sauce can also be substituted.
To season the chicken mixture dill, parsley, salt and pepper. This adds a slight ranch flavor to the stuffing that goes really well with the buffalo flavor.
Filling the Poppers
Depending on the size of your jalapenos you may need more or less. I found very large jalapenos and only needed 8 total. If your jalapenos are smaller you may need a few more. Separate about a tablespoon of filling between the jalapeno halves. Try not to overfill each popper as they will overflow in the oven. Lastly, top the poppers with shredded cheddar cheese.
Baking
The jalapenos bake at 425 degrees fahrenheit for about 35 minutes. The poppers are done when the cheese is browned and the jalapenos have softened. Let sit for a few minutes before serving.
This recipe is:
- Delicious
- Easy to make
- Quick
- Perfect for a crowd
- Keto Friendly
- Gluten Free
These are a huge favorite in our household and definitely go quickly! I hope you enjoy this recipe as much as we do. If you make this recipe please rate and let me know how it turned out for you in the comments below!
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Buffalo Chicken Jalapeno Poppers
Ingredients
- 8 large jalapenos
- 1 cup shredded chicken
- 4 oz cream cheese
- 1 cup shredded cheddar cheese Divided.
- 2 tbsp Louisiana hot sauce
- 1 tbsp dill
- 1 tbsp parsley
- ¼ tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 425 degrees fahrenheit. Coat a large baking sheet in oil.
- Cut each jalapeno in half lengthwise. Using a small spoon scoop out the seeds and membranes. Place on the baking sheet, cut side up.
- In a medium bowl, combine chicken, cream cheese, ½ cup cheddar cheese, hot sauce, dill, parsley, salt and pepper.
- Add about a tablespoon of filling into each jalapeno’s halves. Press the filling into the jalapeno and spread into an even layer. Top the stuffed jalapenos with the remaining shredded cheese.
- Bake for about 35 minutes, the cheese should be golden brown and bubbling.
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