Start by preheating your oven to 200°C (390°F) and lining a baking sheet with parchment paper.
Use a paring knife to slice each jalapeño lengthwise, about three-quarters of the way through, creating a pocket for the filling. Carefully remove all seeds and membranes for milder heat or leave some for extra spice.
In a bowl, mix the softened cream cheese with buffalo sauce, garlic powder, and shredded cheddar until smooth and well combined—this will be your cheesy filling.
Transfer the cheese mixture into a small spoon or piping bag for easy filling, then carefully stuff each jalapeño pocket with the mixture, pressing gently to fill well without overflowing.
Arrange the stuffed jalapeños on your prepared baking sheet, spacing them evenly. Lightly brush the outside of each pepper with oil to help them crisp up and develop a golden, crackly top during baking.
Bake in the preheated oven for about 15 to 20 minutes, or until the cheese is bubbling and the peppers are slightly wrinkled and charred at the edges. Keep an eye on them to prevent burning.
If you like a crispy, crackly top, broil the poppers for an additional 2-3 minutes, watching carefully so they don’t burn.
Remove the poppers from the oven and let them rest for about 3-5 minutes—this helps the cheese set and cool slightly before serving.
Serve the buffalo jalapeño poppers hot, drizzled with extra buffalo sauce if desired, and enjoy their spicy, cheesy, and irresistibly messy texture.
