These Ooey-Gooey Buffalo Chicken Jalapeño Bombs are the ultimate game day appetizer that combines spicy jalapeños with creamy, cheesy buffalo chicken filling. Each bite delivers an explosion of flavor that will have your guests begging for the recipe. Perfect for parties, tailgates, or anytime you’re craving something indulgent with a kick!
Why You’ll Love This Recipe
These Buffalo Chicken Jalapeño Bombs are impossible to resist because they hit all the right notes: spicy, creamy, crunchy, and deeply satisfying. The combination of tender shredded chicken, tangy buffalo sauce, and melty cheese stuffed into fresh jalapeños creates an irresistible flavor bomb. Plus, they’re easy to prepare ahead of time, making them perfect for entertaining. Whether you’re a heat-seeker or just someone who appreciates amazing finger food, these jalapeño bombs will quickly become a staple in your recipe collection.
Ingredients
- 12 large jalapeño peppers
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1/4 cup blue cheese crumbles
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- Cooking spray
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut each jalapeño in half lengthwise and use a spoon to carefully remove the seeds and membranes. (Wear gloves to protect your hands from the spicy oils!)
- In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, buffalo sauce, blue cheese crumbles, green onions, garlic powder, onion powder, and dried dill. Mix until well combined.
- Fill each jalapeño half with the buffalo chicken mixture, being generous with the filling.
- Dip each filled jalapeño into the beaten eggs, then roll in the panko breadcrumbs, ensuring they’re well coated.
- Place the breaded jalapeños on the prepared baking sheet, filling side up. Spray lightly with cooking spray to help with browning.
- Bake for 20-25 minutes, or until the jalapeños are tender and the topping is golden brown and crispy.
- Allow to cool for 5 minutes before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 jalapeño bombs (serves 8-12 as an appetizer)
Variations
- Extra Crispy: For an even crunchier coating, double-dip in the egg and breadcrumbs or add crushed cornflakes to the panko mixture.
- BBQ Twist: Substitute buffalo sauce with your favorite BBQ sauce for a smoky-sweet variation.
- Vegetarian Option: Replace the chicken with finely chopped mushrooms and walnuts sautéed with the same seasonings.
- Bacon Lover’s Edition: Add 1/2 cup of cooked, crumbled bacon to the filling mixture and sprinkle extra on top before baking.
- Ranch Style: Swap the blue cheese crumbles for ranch seasoning mix for a different flavor profile.
Storage and Reheating
These jalapeño bombs can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating:
- Oven Method: Preheat oven to 350°F and heat for 10-12 minutes until warmed through and crispy again.
- Air Fryer: Reheat at 350°F for 3-4 minutes for the perfect crispy texture.
- Microwave: While not ideal for maintaining crispiness, you can microwave them for 30-45 seconds if you’re in a hurry.
You can also freeze the unbaked, breaded jalapeños for up to 1 month. When ready to serve, bake from frozen at 375°F for 30-35 minutes.
FAQs
Q: How can I reduce the spiciness of these jalapeño bombs? A: Make sure to remove all seeds and membranes completely. You can also soak the jalapeño halves in cold water with a tablespoon of salt for 30 minutes before filling them, which helps draw out some of the heat.
Q: Can I make these ahead of time for a party? A: Yes! You can prepare them up to the breading step and refrigerate for up to 24 hours before baking. You may need to add a few minutes to the baking time if cooking from cold.
Q: What dipping sauce goes well with these? A: Ranch or blue cheese dressing makes the perfect accompaniment. You can also serve with extra buffalo sauce or a cooling cucumber yogurt dip.
Q: Can I use canned chicken instead of freshly cooked? A: Yes, canned chicken works well in this recipe. Just be sure to drain it thoroughly and flake it with a fork before mixing with the other ingredients.
Q: Are there any tips for handling jalapeños safely? A: Always wear disposable gloves when handling jalapeños, and avoid touching your face, especially your eyes. Wash hands thoroughly after handling, even if you wore gloves.
Conclusion
These Ooey-Gooey Buffalo Chicken Jalapeño Bombs are guaranteed to be the star of any gathering. The combination of spicy jalapeños with creamy, zesty buffalo chicken filling creates an irresistible appetizer that disappears fast! Whether you’re hosting game day, a casual get-together, or just treating yourself to something special, these flavor-packed bites deliver big satisfaction in every mouthful. Give them a try and watch them become your new go-to party food!
More Tasty Recipes to Try
If you loved these Ooey-Gooey Buffalo Chicken Jalapeño Bombs, you’ll definitely want to try some other irresistible recipes! For another spicy and cheesy delight, check out these Cheesy Pepperoni Pizza Bombs—they’re perfect for game day or a fun family snack. If you’re craving something creamy and rich, give the Cheesy Garlic Chicken Wraps a try. Want to keep the buffalo chicken theme going? These Irresistibly Delicious Ooey-Gooey Buffalo Chicken Pizza Pockets will be your new obsession! For a comforting and indulgent meal, the One Pan Chicken with Creamy Buttered Noodles is a must-make. And finally, if you’re a fan of unique appetizers, don’t miss out on the Garlic Butter Chicken Balls with Creamy Parmesan Pasta—a flavor-packed dish that’s sure to impress.
Ooey-Gooey Buffalo Chicken Jalapeño Bombs
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Jalapeño Bombs
- 12 large jalapeño peppers
- 2 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1/4 cup blue cheese crumbles
- 2 green onions finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1 cup panko breadcrumbs
- 2 eggs beaten
- cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut each jalapeño in half lengthwise and use a spoon to carefully remove the seeds and membranes. (Wear gloves to protect your hands from the spicy oils!)
- In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, buffalo sauce, blue cheese crumbles, green onions, garlic powder, onion powder, and dried dill. Mix until well combined.
- Fill each jalapeño half with the buffalo chicken mixture, being generous with the filling.
- Dip each filled jalapeño into the beaten eggs, then roll in the panko breadcrumbs, ensuring they’re well coated.
- Place the breaded jalapeños on the prepared baking sheet, filling side up. Spray lightly with cooking spray to help with browning.
- Bake for 20-25 minutes, or until the jalapeños are tender and the topping is golden brown and crispy.
- Allow to cool for 5 minutes before serving.