Air Fryer Jalapeno Poppers
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Low-Carb, Keto, Vegetarian
Ingredients
Scale
- 8–10 large jalapeno peppers, halved lengthwise and seeded
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 cup cooked bacon bits (optional)
- 1/4 cup Panko breadcrumbs
- 1 tablespoon melted butter
- Fresh chives for garnish
Instructions
- Wash the jalapenos and pat them dry. Slice each pepper in half lengthwise. Use a small spoon to scoop out the seeds and the white membranes. This is where most of the heat lives, so removing them makes the poppers milder and creates more room for the filling.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika. If you are using bacon bits, fold them in now. Stir everything together until the mixture is smooth and well-combined.
- Using a spoon or a small spatula, fill each jalapeno half with the cream cheese mixture. Press the filling down firmly so it stays in place during the cooking process. Be careful not to overfill them too much, or the cheese may spill over the sides as it melts.
- In a small dish, mix the Panko breadcrumbs with the melted butter. Sprinkle a small amount of the buttery crumbs over the top of each stuffed jalapeno. Press the crumbs gently into the cheese filling so they stick.
- Preheat your air fryer to 375°F (190°C). Place the stuffed jalapenos in the air fryer basket in a single layer, ensuring they are not touching. Cook for 8 to 10 minutes, or until the peppers are tender and the tops are golden brown and crispy.