Buffalo Chicken Jalapeno Poppers
This recipe creates delicious baked Buffalo Chicken Jalapeno Poppers. Halved jalapeños are filled with a creamy, spicy mixture of shredded chicken, cream cheese, cheddar, and buffalo sauce. They are then breaded with seasoned panko and baked until golden and bubbly, offering a healthier twist on a classic, flavorful appetizer.
Equipment
- 1 Baking Sheet
- 2 Mixing Bowls One medium for filling, one shallow for panko
- 1 Whisk For egg whites
- 1 Small Knife For preparing jalapeños
- 1 Spoon/Spatula For mixing and filling
Ingredients
Main
- 10 jalapeño peppers sliced in half lengthwise
- 4 oz 1/3 less fat cream cheese
- 3 medium scallions green part only, chopped
- 2 oz shredded low fat sharp cheddar I used Cabot 50%
- 4 oz shredded chicken
- 1/4 cup Franks Hot sauce or any buffalo wing sauce
- 1/2 cup egg whites beaten
- 3/4 cup panko crumbs
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- pinch salt and pepper
- cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Carefully slice each jalapeño pepper in half lengthwise and use a small spoon to scrape out all seeds and white membranes.
- In a medium mixing bowl, combine the softened 1/3 less fat cream cheese, chopped scallions (green part only), shredded low-fat sharp cheddar, shredded chicken, and Frank's Hot Sauce until well incorporated.
- Spoon the buffalo chicken mixture generously into each hollowed-out jalapeño half.
- Prepare a breading station: In one shallow bowl, beat the egg whites. In a second shallow bowl, combine the panko crumbs, paprika, garlic powder, chili powder, and a pinch of salt and pepper.
- Dip each filled jalapeño half first into the beaten egg whites, allowing any excess to drip off, then into the seasoned panko crumbs, pressing gently to ensure a thorough and even coating.
- Arrange the coated jalapeño poppers on the prepared baking sheet. Lightly spray the tops of the poppers with cooking spray for enhanced crispiness.
- Bake for 20-25 minutes, or until the panko is golden brown and the filling is bubbly and heated through.
- Remove from the oven and allow to cool slightly before serving to prevent burns and allow the filling to set.
- Serve warm as an appetizer or snack.
Notes
1. For less heat, ensure all seeds and white membranes are thoroughly removed from the jalapeños. For more heat, leave a few seeds. 2. Ensure your cream cheese is at room temperature for a smooth, homogenous filling. 3. Achieve maximum crispiness by evenly coating the poppers with panko crumbs and a light mist of cooking spray before baking. An air fryer can also yield excellent results if you prefer a crisper finish. 4. Do not overfill the jalapeños, as this can cause the filling to spill out during baking.