Bacon Wrapped Buffalo Chicken Jalapeño Poppers are bursting with spicy, cheesy flavors. They are easy snack to whip up and great for entertaining. You can even enjoy these poppers if you are following a low carb or keto diet.
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I’m pretty sure that once you try Buffalo chicken, there is no going back. I honestly don’t know anyone who doesn’t love it.
Since my first bite of Buffalo chicken, I’ve it in as many different forms as possible. Buffalo Chicken Pizza, Buffalo Chicken Hand Pies, and Buffalo Chicken Salad just to name a few.
Before starting up another stretch of following a low carb diet, the idea came to me to create Buffalo Chicken Jalapeño Poppers. I always to do better with this particular way of eating when the food is loaded with flavor.
After playing around a little bit with the recipe, I decided that a cheddar and cream cheese mixture, similar to that of traditional jalapeño poppers, gave the best flavor combination. Wrapping them in bacon added that last savory element to create these perfect poppers.
Why This Recipe Works
Jalapeño poppers of any kind are usually pretty easy to make. You can use leftover chicken or even rotisserie chicken if you don’t want to take the extra step of cooking chicken. I will usually use my Instant Pot because the chicken comes out super easy to shred.
They are great to enjoy as a spicy snack or for when entertaining. We love them when watching football at home, but usually I will make them simply because the Buffalo chicken craving hits.
These poppers are naturally low carb, keto friendly, and gluten free.
How To Make Buffalo Chicken Poppers
Ingredients
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
If you’re not using leftover chicken for this recipe, you will need to cook and shred the chicken first.
Cut the jalapeño peppers in half and scrape out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers.
Grate the cheddar cheese, if necessary.
Preheat your oven to 375°F.
Create!
There are just a few steps necessary to make poppers:
- Mix the ingredients together for the filling.
- Stuff the peppers.
- Wrap the peppers with bacon and secure with a toothpick.
- Bake.
Pro Tip: you can usually get away with using a half slice of bacon per pepper. However, if your peppers are larger, you might need to use a whole slice. The bacon will shrink as it cooks and may come unraveled if you don’t have it fully wrapped and secured.
To bake, I will line a baking sheet with aluminum foil or a Silpat mat and place an oven-safe rack on top. This keeps the peppers elevated to help cook the bacon all the way around better. It also makes clean up much easier.
Present!
Remove the toothpicks and serve.
Tips and Techniques
- To save time, use leftover chicken or rotisserie chicken. If you need to cook the chicken, I recommend using an Instant Pot for quick, easy to shred chicken, if you have one.
- Shred the cheddar cheese from a block for the best melting and texture.
- If your peppers are larger, you may need a full slice of bacon per pepper instead of a half of a slice.
- Store leftover jalapeño poppers in an air-tight container in the refrigerator. Use within 5-7 days.
FAQ’s
Can You Freeze Jalapeño Poppers?
Yes, you can freeze jalapeño poppers, however the texture may change when reheated. Store jalapeño poppers, tightly wrapped, in the freezer for up to 6 months for the best results.
More Buffalo Chicken Recipes
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Bacon Wrapped Buffalo Chicken Jalapeño Poppers
Ingredients
- 10 jalapeño peppers
- 1 pound chicken * cooked and shredded
- 1/3 cup Buffalo Sauce
- 4 ounces sharp cheddar cheese * shredded
- 4 ounces cream cheese
- 10 slices bacon * may need more if your peppers are larger
Instructions
- Preheat your oven to 375°F.
- Cut the tops off of the jalapeño peppers and scrape out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers. Set aside.
- In a large skillet, add the chicken and Buffalo Sauce over medium heat and stir until well combined. Add the cheddar and cream cheese and cook, stirring often, until it’s melted.
- Remove from heat. Divide the Buffalo Chicken filling among the prepared jalapeños.
- Wrap each popper in a half slice of bacon. If your peppers are larger, you might need to use a whole slice. Secure the bacon with a toothpick.
- To bake, line a baking sheet with aluminum foil or a Silpat mat and place an oven-safe rack on top. Place the poppers on the rack, leaving a little space between each one.
- Bake for 25 minutes. For crispier bacon, turn on the broiler and cook for another 1-2 minutes, watching closely. Flip the peppers over and broil another 1-2 minutes until the bacon is done to your liking, being very careful not to burn the bacon or the peppers.
Notes
Tips and Techniques
- To save time, use leftover chicken or rotisserie chicken. If you need to cook the chicken, I recommend using an Instant Pot for quick, easy to shred chicken, if you have one.
- Shred the cheddar cheese from a block for the best melting and texture.
- If your peppers are larger, you may need a full slice of bacon per pepper instead of a half of a slice.
- Store leftover jalapeño poppers in an air-tight container in the refrigerator. Use within 5-7 days.
Nutrition
This recipe was originally posted on March 5, 2018. It was updated with new images, more through instructions, tips, techniques, FAQ’s and video in December 2020.
