Buffalo Chicken Jalapeno Poppers

These Buffalo Chicken Jalapeno Poppers are great to share with a crowd. Grilled chicken and bacon get shredded and diced, then mixed with cream cheese, cheddar, and buffalo sauce before getting stuffed into halved jalapenos. Everything goes onto a wire rack on a Current® grill at 375°F until the peppers soften and the filling cooks through. Serve with ranch and you’re done.

FAQs

Can I make buffalo chicken jalapeno poppers ahead of time and reheat on the grill?

You can prep the filling–the grilled chicken, bacon, cream cheese, cheddar, and buffalo sauce mixture–ahead of time and refrigerate it. Stuff the jalapenos when you’re ready to cook, rather than hours in advance because pre-stuffed poppers can get watery as they sit. When you’re ready to grill, preheat the Current® grill to 375°F, place the wire rack with poppers on the grill, and cook until the jalapenos have softened and the filling is heated through, about 30 minutes.

What’s the best grill temp for jalapeno poppers so the pepper softens without burning?

375°F is the target for this recipe. It’s enough heat to soften the jalapeno and cook the filling through in about 30 minutes without charring the outside. The Current® grill holds temperature consistently, which matters here–fluctuating heat makes it harder to get the pepper and filling done at the same time. Keep the lid closed as much as possible to hold steady temp.

Can I use cream cheese instead of the filling listed in the recipe?

Cream cheese is already the base of the filling in this recipe; it binds the shredded chicken, diced bacon, cheddar, and buffalo sauce together. If you want to skip the chicken and bacon and use plain cream cheese as the filling, it will work as a simple stuffed pepper, but you’ll lose the buffalo flavor and the texture that makes these poppers stand out from a basic appetizer.