Buffalo Jalapeno Poppers

Makes 40 (you can freeze them too!)


  • 20 Jalapeno peppers
  • 8 oz lite cream cheese, room temperature
  • 4 TBS Blue or Gorgonzola cheese, crumbled
  • 2 c Mexican 4 cheese shredded blend OR your own favorite cheese, shredded
  • 1 cup finely diced  cooked chicken
  • ½ cup Ranch dressing from the bottle
  • 4 pieces of cooked bacon, chopped
  • ¼ cup or more, depending on your “heat” tolerance!  I used Frank’s Buffalo Sauce

**** Now go and find some gloves and if possible, a grapefruit spoon with the ridges on the side, you will need both….especially the gloves!!!!!!*****

DIRECTIONS:  Pre HEAT Oven to 325 Degrees

  1. Split the peppers in half, even the stems if possible.  Remove ribs & seeds using both gloves AND the grapefruit  spoon to take out the ribs & seeds and discard.
  2. 2.      Mix the softened cream cheese AND the blue cheese crumbles until blended.  Once blended, ADD the rest of the ingredients and blend well.  Be sure to taste to make sure it’s not too hot, or if it is not hot enough!!!

Now, “lightly” grease a 10 x 15 baking pan.

With a spoon, fill pepper halves and place on pan.  Bake at 325 degrees for 30 minutes


  • Place on a cookie sheet & cover with foil then put in freezer until hard.  Once frozen,  package in single layers in a plastic freezer container.


  • Place on a cookie sheet & bake @ 325 for 20-25 mins or until hot all the way through, golden brown & crisp!! Then enjoy again!!!Image