Snacktastic Sundays: Buffalo Chicken Jalapeno Poppers
Recipe type: Appetizer
  • 1 medium to large chicken breast, cooked and shredded (I wrapped my breast in aluminum foil and baked it at 400 degrees for 25 minutes)
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup shredded cheese (I used 4-cheese Mexican blend, but you can use whatever you like)
  • ½ cup Frank's RedHot Buffalo Wing Sauce
  • 10 large jalapenos, halved + seeds removed
  • 1 cup Jalapeno Kettle Chip crumbs (I stuck my chips in a sandwich bag and crushed them with a rolling pin)
  • 4 slices crispy bacon, crumbled
  • 1 green onions, chopped (for garnish)
  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet, set aside.
  2. In a medium bowl, stir together the softened cream cheese, shredded cheese, and buffalo sauce until mixture is smooth and uniform.
  3. Stir in the chicken.
  4. In a separate bowl, toss together the potato chip crumbs and crumbled bacon.
  5. Spoon the filling into each jalapeño cavity.
  6. Top each jalapeño with a spoonful of the potato chip/bacon mixture.
  7. Place stuffed jalapenos on prepared baking sheet, filling side up.
  8. Bake about 15 minutes, until the filling is melty and the potato chips are golden, .
  9. Garnish with chopped green onions.
  10. Serve immediately.
  11. Enjoy!
Recipe by Just Putzing Around the Kitchen at