10slicesbacon* may need more if your peppers are larger
PREP: If you’re not using leftover chicken for this recipe, you will need to cook and shred the chicken first. Cut the tops off of the jalapeno peppers and scrap out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers. Set aside. Grate the cheddar cheese, if necessary and have all of your other ingredients out and ready to go.
Preheat your oven to 375°F.
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 jalapenos. You might have some extra, depending on the size of your peppers.
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. Don’t skip this part! The bacon will shrink as it cooks and may come unraveled.
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 and helps cook the bacon all the way around better.
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.
** Nutritional information is an estimate and may vary.