These protein buffalo chicken jalapeno poppers with cottage cheese may be healthy, but they’re also spicy, creamy, cheesy and full of flavor.
You certainly wouldn’t guess these high-protein, buffalo chicken jalapeno poppers with cottage cheese are healthy since they’re deliciously creamy and cheesy and the flavor is all there.
And if you love anything buffalo chicken, these poppers are sure to please since they’re spicy, savory, slightly tangy and packed with rotisserie chicken.
Plus, the filling for these poppers is a breeze to make since you’re simply combining store-bought rotisserie chicken, cottage cheese, garlic powder, green onions and grated cheese.
Preparing the jalapeno peppers takes a little longer than the filling, but the total prep time is about 15 minutes before the the poppers go in the oven to bake for 20 minutes. And every single minute of it is worth it!
These high-protein jalapeno poppers are perfect for casual gatherings, game day get togethers or even for lunch!
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Ingredients
Fresh jalapeños: We recommend buying medium to large jalapeños that lay somewhat flat, as opposed to ones that are more curved and likely to tip. This will make it easier when stuffing and baking the poppers. And remember to wear gloves when preparing them!
Store-bought rotisserie chicken: Rotisserie chicken is perfect for this recipe since it’s tender and takes just a few minutes to chop up. We recommend buying a rotisserie chicken that is organic, free-range and free of hormone.
Full-fat (4%), small-curd cottage cheese: Cottage cheese not only increases the protein, but also makes the poppers nice and creamy. We use full-fat (4% milk fat) cottage cheese since a lower-in-fat cottage cheese doesn’t increase the protein percentage by much (already high in protein) and we prefer the taste of full-fat cottage cheese.
Frank’s Hot Sauce: Frank’s hot sauce is typically used in most buffalo sauces, but you can use another hot sauce of choice.
Garlic powder: Just a little garlic powder is used to round out the buffalo sauce flavor.
Monterey Jack cheese: We love using a Mexican Cheddar Jack blend of grated cheese to top the dip. However, you can also use all grated cheddar, Monterey jack or even mozzarella.
Green onion: We love the flavor that chopped green onions add to the filling. Definitely worth it!
Step-by-Step Instructions
STEP 1: Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil lightly greased with oil.
Wearing rubber gloves, cut the jalapenos in half lengthwise (all the way up through the stem) and use a small spoon to scrape out all the seeds and ribs from the jalapeno. Place halved jalapenos on lined baking sheet.
STEP 2: In a food processor, pulse cottage cream until smooth.
STEP 3: In large bowl, combine blended cottage cheese, chopped chicken, grated cheese, hot sauce, chopped green onions and garlic powder. Stir until well combined.
STEP 4: Use a spoon to stuff the halved jalapenos with the buffalo chicken filling. Fill to the top of the jalapeno without it overflowing. Be sure to leave space between each filled jalapeno on the sheet pan. Bake for 15 to 20 minutes until cheese is melted and slightly golden.
STEP 5: Remove and let cool for a few minutes. Serve as-is or with a side of ranch dressing. blue cheese dressing or sour cream.
Expert Tips
- Be sure to wear gloves while preparing the jalapenos and do not touch your eyes after. I didn’t do this the first time and my hands felt like they were on fire!
- Slice each jalapeno in half —all the way up through the stem.
- Be sure to remove as much of the seeds and ribs as possible with a spoon. If not, the pepper will remain spicy. Remember, there is also some spice coming from the buffalo sauce.
- Be careful not to overfill the halved jalapenos since the excess filling may spill over the top when baking.
- If some of the jalapenos don’t lay flat, you can slightly trim the bottom to create more of a flat surface for it to lay flat.
- Since all ovens heat differently, we recommend checking to see if the jalapeno poppers are done after 15 minutes in the oven.
- When done, the popper filling will be fully heated with the cheese melted and slightly golden in certain areas.
- We typically eat the poppers as-is when done, but you can also serve with a side of ranch dressing, blue cheese dressing or sour cream, which can help tame the spice.
- To prepare the poppers in advance, simply stuff the peppers with filling and store in the fridge until you’re almost ready serve. Then, bake in the oven for 20 minutes before serving. Serve while still hot.
How to Store & Make Ahead
You can store leftover poppers in an air-tight container in the refrigerator or up to 3 days. Reheat in oven at 350 degrees F or in the microwave until thoroughly heated.
To prepare the poppers in advance, simply stuff the peppers with filling and store in the fridge until you’re almost ready serve. Then, bake in the oven for 20 minutes before serving. Serve while still hot.
More Healthy Snack Recipes
More Buffalo Chicken Recipes
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Recipe
High Protein Buffalo Chicken Jalapeño Poppers with Cottage Cheese
These protein buffalo chicken jalapeno poppers with cottage cheese may be healthy, but they’re also spicy, creamy, cheesy and full of flavor.
Instructions
Get started: Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil lightly greased with oil. Wearing rubber gloves, cut the jalapenos in half lengthwise (all the way up through the stem) and use a small spoon to scrape out all the seeds and ribs from the jalapeno. Place halved jalapenos on lined baking sheet.
Prepare the filling: In a food processor, pulse cottage cream until smooth. In large bowl, combine blended cottage cheese, chopped chicken, grated cheese, hot sauce, chopped green onions and garlic powder. Stir until well combined.
Stuff peppers: Use a spoon to stuff the halved jalapenos with the buffalo chicken filling. Fill to the top of the jalapeno without it overflowing. Be sure to leave space between each filled jalapeno on the sheet pan.
Bake and serve: Bake for 15 to 20 minutes until cheese is melted and slightly golden. Remove and let cool for a few minutes. Serve as-is or with a side of ranch dressing or sour cream.
Notes
-
- Be sure to wear gloves while preparing the jalapenos and do not touch your eyes after. I didn’t do this the first time and my hands felt like they were on fire!
-
- Slice each jalapeno in half —all the way up through the stem.
-
- Be sure to remove as much of the seeds and ribs as possible with a spoon. If not, the pepper will remain spicy. Remember, there is also some spice coming from the buffalo sauce.
-
- Be careful not to overfill the halved jalapenos since the excess filling may spill over the top when baking.
-
- If some of the jalapenos don’t lay flat, you can slightly trim the bottom to create more of a flat surface for it to lay flat.
-
- Since all ovens heat differently, we recommend checking to see if the jalapeno poppers are done after 15 minutes in the oven.
-
- When done, the popper filling will be fully heated with the cheese melted and slightly golden in certain areas.
-
- We typically eat the poppers as-is when done, but you can also serve with a side of ranch dressing, blue cheese dressing or sour cream, which can help tame the spice.
-
- To prepare the poppers in advance, simply stuff the peppers with filling and store in the fridge until you’re almost ready serve. Then, bake in the oven for 20 minutes before serving. Serve while still hot.
Nutrition
Serving: 2half jalapeños stuffedCalories: 50.4kcalCarbohydrates: 1.9gProtein: 5gFat: 2.4gSaturated Fat: 1.3gCholesterol: 13.3mgSodium: 129.7mgFiber: 0.5gSugar: 1.1gNet Carbs: 1.4gProtein Percentage: 40%
