jalapeno poppers
Appetizers Snacks Spicy

Baked Chicken Jalapeno Poppers

I have a guilty pleasure confession. I loved cream cheese stuffed jalapeno poppers. They are a perfect combination of warm cream cheese, crispy fried coating, with a lovely jalapeno kick. Once I was diagnosed with my food allergies finding gluten/ dairy friendly poppers was a difficult task. So i found a way to make these gluten and dairy free jalapeno poppers in a split recipe for the whole family to have some!

 One afternoon, while preparing to watch a football game, I was craving a popper in every which way. Yet this time, I also wanted bacon. On this day my loaded baked poppers were born. They are everything you crave in a jalapeno popper without the hassle of having to break out the deep fryer. With my desire to make these delicious morsels a tad bit more substantial, I decided to add rotisserie chicken as a fun twist.

I’ve laid out my ingredients to make two versions, a traditional, and a gluten and dairy free version. By doing this, I can make sure that I get my snacks, and no one has to complain that they don’t like diary-free cheese. Several of the ingredients are shared, so you can share ingredients and make sure everyone has a meal.

This pairs great with a Toasted Coconut Margarita

Nikki’s Notes:

  • HIGHLY recommend wearing gloves to prepare jalapenos!
  • Par cooking your bacon allows for a crispier final product!
  • Toothpicks are not necessary, but provide nice stability!

Temperature: 350 Degrees

Yields: 16 Stuffed Jalapeno Halves

Cook Time: 30 Minutes



  1. Par cook bacon @ 350 Degrees for 8-10 min on wire rack
  2. Halve jalapenos length wise, deseed, and devein
  3. Combine chicken, softened cream cheese, cheddar, garlic powder, salt, and pepper.
  4. Stuff raw jalapenos heavily with stuffing and wrap with one piece of bacon. Secure with toothpick if desired. Place back on wire rack.
  5. Cook @ 350 Degrees for 20 minutes.
  6. Enjoy!
Hi, I'm Nicolette
Hi, I’m Nicolette

At 23 years old, I was diagnosed with Chron’s disease, and severe allergies to gluten, dairy and peanuts.
Coming from a family that lives to eat, this diagnosis dramatically changed how I viewed food.
I’ve been working on my recipes to enjoy food like I once did, and figured why not share them with you!

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My Site contains Affiliate Links, and I may receive a small commission if you click the link and purchase a product. I will never recommend anything I haven’t tried and liked! Thank you for supporting Inclusive Kitchen!

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