Buffalo Chicken Dip STUFFED Jalapenos

My husband wanted these in the worst way.  Like an unhealthy longing for them…he even claimed that he was going to make them himself! 😉

I saw two different versions of this recipe (one on Closet Cooking and one on Copy Kat), but I ended up taking a short cut recipe of my own.  And I would love to be honest and tell you that I pre-cooked the peppers, measured everything, or even really paid attention.  None of that would be true though, because I can make Buffalo Chicken Dip in my sleep.  It really is the easiest thing…and you can’t screw it up.

bacon wrapped buffalo chicken jalapenos.

bacon wrapped buffalo chicken jalapenos.

bacon wrapped buffalo chicken stuffed jalapeno poppers:.

yield: 12 pieces

  • 6 jalapenos–de-stemmed, halved, and de-seeded
  • 1 can chicken breast (OR 1 poached/boiled large chicken breast, shredded)
  • 3-4 tbsp light cream cheese, softened
  • 1 shake of onion powder [or to taste]
  • fresh cracked sea salt & pepper to taste
  • anywhere from a few tbsps to 1/4 cup of Frank’s Red Hot (to taste and based on which flavor/how spicy of Frank’s)
  • 1/8 cup of shredded cheddar cheese (I used NY Extra Sharp White Cheddar)
  • 3 tbsp Bolthouse Farms Yogurt Chunky Blue Cheese Dressing (OR Ranch, if you prefer)
  • 6 slices center cut bacon (cut in half width-wise at the middle)
  • 12 toothpicks


  1. Buffalo Chicken Dip – in bowl, mix together shredded chicken, Franks Red Hot, onion powder, salt + pepper, cream cheese, shredded cheese, and dressing until well blended and smooth.
  2. Spread spoonfuls of the Buffalo Chicken dip into the jalapeno halves.  Then wrap with a half of a piece of bacon.  Secure with a toothpick through bacon and both sides of jalapeno.
  3. Bake on a foil-covered, rimmed cookie sheet at 350 degrees for 20-30 minutes…or until the bacon is cooked through and the peppers have roasted to a softness.

[NOTE: Try grilled. Or try vegan/paleo by mixing the Frank’s Red Hot with sweet potato mash, cauliflower, or other great non-dairy mixtures.  Buffalo masks most other flavors and tons of veggies will absorb the taste too!]

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