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Photo of Buffalo chicken jalapeño poppers by WW

Buffalo chicken jalapeño poppers

1
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
20
Difficulty
Easy
This delicious mashup brings together two favorite tailgating snacks: buffalo chicken dip and cheesy stuffed jalapeños. Set them out at your game-day gathering and watch the warm, creamy bites disappear before kickoff. When working with the peppers, it’s helpful to wear gloves to protect your skin from the stinging effects of capsaicin. To easily scoop out the peppers’ seeds and membranes, use a melon baller. You can fill the peppers ahead of time—up to a day ahead—and just add a few extra minutes to the bake time.

Ingredients

Jalapeño pepper

10 medium, about 3 1/2 to 4 inches long each

Reduced fat cream cheese (neufchâtel)

4 oz, softened

Light blue cheese salad dressing

2 Tbsp

Hot sauce

2 Tbsp

Cooked skinless boneless chicken breast

5 oz, finely chopped

Scallions

¼ cup(s), chopped

Smoked paprika

¼ tsp

Instructions

  1. Preheat the oven to 375°F. Line a large sheet pan with parchment paper. Cut each pepper in half lengthwise; scoop out the seeds and membranes and discard. Arrange the pepper halves cut side up on the pan.
  2. In a medium bowl, combine the Neufchatel, blue cheese dressing, and hot sauce, stirring until smooth; stir in the chicken and scallions. Spoon the filling evenly into the pepper halves; sprinkle evenly with the smoked paprika. Bake until the filling is heated through and the peppers are crisp-tender, 15 to 18 minutes.
  3. Serving size: 1 jalapeño popper

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