Ooey-Gooey Buffalo Chicken Jalapeño Bombs
These Buffalo Chicken Jalapeño Bombs are the ultimate game day appetizer, combining spicy jalapeños with creamy, cheesy buffalo chicken filling. Perfect for parties, tailgates, or anytime you're craving something indulgent with a kick!
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.
Notes
These jalapeño bombs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-12 minutes, or in an air fryer at 350°F for 3-4 minutes.
You can also freeze unbaked jalapeños for up to 1 month. Bake from frozen at 375°F for 30-35 minutes.