Description

Crispy, creamy, and spicy buffalo chicken stuffed jalapeño poppers with a low-carb almond flour coating. Perfect for game day, parties, or a satisfying snack that feels like a meal in two bites.

Ingredients

Scale

2 cups cooked shredded chicken
8 oz cream cheese, softened
½ cup buffalo sauce
½ cup shredded cheddar cheese
¼ cup crumbled blue cheese (optional)
2 green onions, finely sliced
Salt and black pepper to taste
1 cup almond flour
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
2 large eggs, beaten
12 large jalapeño peppers
1 tablespoon olive oil (for brushing)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
Wash jalapeños thoroughly and pat dry. Cut each in half lengthwise. Use a small spoon or melon baller to scrape out seeds and white membranes. Wear gloves if sensitive to capsaicin.
In a medium bowl, combine softened cream cheese, shredded chicken, buffalo sauce, shredded cheddar, blue cheese (if using), and sliced green onions. Mix until evenly incorporated. Season with salt and pepper to taste. Refrigerate for 15-20 minutes.
In a shallow bowl, whisk eggs until uniform. In another shallow bowl, combine almond flour, Parmesan, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.
Fill each jalapeño half with about 1-2 tablespoons of the chilled chicken mixture, level with the cut edge.
Working one at a time, dip each stuffed jalapeño half into beaten eggs, letting excess drip off. Then coat in almond flour mixture, pressing gently to adhere. Place cut-side up on prepared baking sheet. For extra crispiness, double-dip.
Lightly brush tops of coated poppers with olive oil.
Bake at 400°F (200°C) for 18-20 minutes, until coating is golden brown and filling is bubbling. For extra color, broil for 1-2 minutes, watching closely.
Let rest on baking sheet for 5 minutes before serving.

Notes

Chill the filling for easier handling and to prevent leakage. Pat jalapeños dry after washing to ensure crispy coating. Use a wire rack for even crispiness. Don’t overcrowd the pan. Test one popper before serving to ensure doneness.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 popper
Calories: 145
Sugar: 1
Sodium: 350
Fat: 11
Saturated Fat: 5
Carbohydrates: 3
Fiber: 1
Protein: 9

Keywords: buffalo chicken, jalapeno poppers, low-carb, keto, game day snack, party appetizer, spicy, crispy