I’m so excited to share my Chicken Stuffed Jalapeño Poppers recipe with you! These little bites are creamy, cheesy, and just the right amount of spicy — a perfect party appetizer or easy meal when paired with a salad. If someone in your group prefers mild, swap some jalapeños for mini sweet bell peppers and everyone’s happy.
Level: Easy
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: about 12 poppers (serves 3–4 as an appetizer)
Course: Appetizer / Snack / Light Dinner
Cuisine: American
I love recipes that are fast to make, travel well, and please a crowd — these stuffed jalapeños do all three. The filling blends cooked shredded chicken with cream cheese, cheddar, garlic, scallions, and parsley so it mellows the pepper heat and becomes rich and satisfying. For crunch and a little toasty flavor, the poppers get a quick parmesan + almond-flour topping and a brief broil at the end.
You can make these spicy (all jalapeños) or family-friendly (a mix of jalapeños and mini bell peppers). I’ll walk you through every step in plain language so you — and your readers — can make them easily.
How to Make Chicken Stuffed Jalapeño Poppers
Quick overview — here’s what happens:
• Halve and clean the peppers.
• Mix shredded chicken with cream cheese, garlic, scallions, parsley and cheddar.
• Fill each pepper half with the mixture.
• Top with a parmesan + almond-flour crumb and bake until hot.
• Broil briefly to brown the topping and serve warm.
Ingredients
• 12 jalapeños (or a mix of jalapeños and mini sweet bell peppers)
• ½ lb cooked, shredded chicken (rotisserie or leftover chicken works great)
• 8 oz cream cheese, softened
• 2 cloves garlic, minced
• 4 scallions, chopped (white + green parts)
• 2 Tbsp chopped fresh parsley
• 1 cup shredded cheddar cheese
• ¼ tsp salt (to taste)
• Fresh ground black pepper, to taste (optional — mostly if using bell peppers)
Topping
• ¾ cup almond flour
• ¼ cup finely shredded Parmesan cheese
• 3 Tbsp softened butter (or salted butter), divided into the topping mixture
Directions
- Preheat & line pan: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare peppers: Halve each pepper lengthwise and remove the seeds and membranes (wear gloves if you’re sensitive to heat). If you’re using jalapeños, microwave the halves for about 3 minutes to soften slightly (not needed for mini bell peppers).
- Make the filling: In a medium bowl, combine the shredded chicken, softened cream cheese, minced garlic, chopped scallions, chopped parsley, and shredded cheddar. Mix on medium speed with a hand mixer (or stir well by hand) until evenly combined. Taste and add salt and pepper if needed.
- Fill the peppers: Spoon the chicken-and-cheese mixture into each pepper half, pressing lightly so the filling fills the cavity.
- Make the topping: In a small bowl, mix the almond flour, grated Parmesan, and softened butter until the butter is evenly distributed and the mixture is crumbly.
- Top & bake: Divide the topping among the filled peppers, pressing it gently onto each one. Place the baking sheet in the oven and bake for about 10 minutes, or until heated through.
- Broil to finish: For a crunchy, golden top, switch the oven to broil and toast the poppers 1–2 minutes—watch closely so the topping doesn’t burn.
- Cool & serve: Let the poppers cool for about 5 minutes so they set, then arrange on a platter and enjoy.
Process Details
• Why microwave jalapeños: Microwaving softens the pepper so it cooks evenly with the filling and reduces the chance of the pepper staying too firm. Don’t do this for mini bell peppers — they’re tender enough.
• Cream cheese + chicken balance: Cream cheese gives the filling body and creaminess while shredded chicken adds protein and texture. Mixing them well prevents pockets of cold cream cheese.
• Almond flour topping: Almond flour + Parmesan gives a lightly crunchy, gluten-free topping. The butter binds it and browns under the broiler for a nice finish.
• Broil at the end: Baking warms everything through; broiling is just a short final step to toast the topping. Keep the oven door open a crack or watch closely — it browns fast.
Tips for Success
• Wear gloves when seeding jalapeños if you’re sensitive — the capsaicin can sting.
• Remove seeds/membranes thoroughly to control heat. Leaving some membranes in gives more kick.
• Use room-temperature cream cheese so it mixes smoothly.
• Don’t overfill — leave a little space so topping can brown and the poppers are easy to pick up.
• Watch the broiler closely — topping can go from golden to burnt in seconds.
• Variation: Swap almond flour for panko if you don’t need gluten-free; increase broil time slightly for extra crunch.
Serving Ideas
• Serve warm on a party platter with toothpicks for easy grabbing.
• Pair with a large green salad to make a light dinner.
• Serve alongside grilled corn and potato salad at a BBQ.
• Offer dipping sauces like ranch, blue cheese dressing, or a simple yogurt dip on the side.
Storage & Freezing
• Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through to keep the topping crispier than the microwave.
• Freezing: You can freeze unbaked stuffed peppers (place on a tray to flash-freeze, then bag) for up to 1 month. Bake from frozen, adding a few extra minutes to the bake time. Fully baked poppers don’t freeze as well because cream cheese texture changes after thawing.
Nutrition Info (Approximate per popper — 1 of 12)
• Calories: ~140
• Protein: 7 g
• Carbohydrates: 3 g
• Fat: 11 g
• Fiber: 1 g
• Sodium: varies by added salt and cheese (estimate ~140 mg)
(These are rough estimates and will vary with exact ingredient brands and portion sizes.)
These Chicken Stuffed Jalapeño Poppers are an easy, colorful appetizer that balances spicy, creamy, and crunchy elements in every bite. I love that they’re quick to make, easy to customize (swap peppers, swap toppings), and they reheat nicely for leftovers. I hope you enjoy making — and sharing — these as much as I do!