Ingredients:

  • 18-20 large jalapeños, halved lengthwise
  • 1 cup cooked chicken breast, shredded or diced
  • 4 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 Tablespoons sour cream or Greek yogurt
  • 3 Tablespoons Buffalo hot sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup Panko breadcrumbs
  • 1 Tablespoon unsalted butter, melted

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wearing gloves, carefully slice the jalapeños in half lengthwise and scoop out all seeds and white membrane. Arrange the hollowed jalapeño halves cavity-side up on the prepared baking sheet.
  3. In a medium bowl, combine the softened cream cheese, shredded chicken, 1/2 cup cheddar cheese, sour cream, Buffalo sauce, garlic powder, onion powder, salt, and pepper.
  4. Mix the filling thoroughly until uniform and creamy. Taste test and adjust seasoning as needed.
  5. Generously spoon or pipe the filling mixture evenly into each jalapeño half, creating a slight mound.
  6. In a separate small bowl, toss the Panko breadcrumbs with the melted butter until lightly coated. Sprinkle the buttered Panko mixture over the tops of the filled poppers.
  7. Bake for 18–22 minutes, or until the filling is bubbly hot and the Panko topping is golden brown and crisp.
  8. Remove from the oven and let cool for 5 minutes before serving.