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Close up of buffalo chicken jalapeno poppers on a black plate
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5 from 1 vote

Bacon Wrapped Buffalo Chicken Jalapeño Poppers

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: Chicken, Gluten Free, Low Carb
Diet: Diabetic, Gluten Free
Servings: 20 poppers
Calories: 114kcal
Author: Lauren Harris

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. 
    A jalapeno pepper cut in half with the seeds and membrane scraped out
  • 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.
    Buffalo Chicken mixture in a silver bowl
  • Remove from heat. Divide the Buffalo Chicken filling among the prepared jalapeños.
    Half of a jalapeno pepper stuffed with Buffalo chicken
  • 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.
    A bacon wrapped buffalo chicken jalapeno popper raw
  • 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.
    Buffalo chicken jalapeno poppers wrapped in bacon on a baking rack before cooking
  • 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.
    Cooked bacon wrapped buffalo chicken jalapeno poppers on a rack

Video

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1popper | Calories: 114kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 257mg | Potassium: 78mg | Vitamin A: 220IU | Vitamin C: 10.2mg | Calcium: 49mg | Iron: 0.3mg