Buffalo Jalapeño Poppers

Name: Buffalo Jalapeño Poppers
Yield: 4 to 6 servings as an appetizer
Ingredients: 12 jalapeño peppers; 8 ounces cream cheese, at room temperature; 3 tablespoons crumbled blue cheese; 3 tablespoons mild to medium hot sauce; 1/2 teaspoon kosher salt

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Rate

4 to 6 servings as an appetizer Easy

Total: 25 mins Active: 15 mins

4 Ratings

Ingredients (5)

12 jalapeño peppers
8 ounces cream cheese, at room temperature
3 tablespoons crumbled blue cheese
3 tablespoons mild to medium hot sauce
1/2 teaspoon kosher salt

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Nutritional Information

Calories248
Fat22.96g
Saturated fat13.16g
Trans fat
Carbs5.5g
Fiber1.21g
Sugar3.74g
Protein6.3g
Cholesterol71.12mg
Sodium621.46mg
Nutritional Analysis per serving (4 servings) Powered by

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We all know that blue cheese and hot sauce is a winning combo on wings. But have you tried it in a popper?

What to buy: The spiciness of these poppers will depend on your choice of hot sauce. We prefer the mild to medium spiciness of brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you like.

This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

by CHOW Food Team

Instructions

1Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3Place the cream cheese, blue cheese, hot sauce, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
4Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

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