Description
Bring the heat and the crunch to your next gathering with these Air Fryer Jalapeño Poppers! Each jalapeño half is filled with creamy, cheesy goodness, topped with crispy bacon-infused breadcrumbs, and cooked to golden perfection in the air fryer. Whether you’re hosting a party, making game-day snacks, or just treating yourself to a spicy bite, these poppers are quick, easy, and absolutely delicious. Serve them with your favorite dipping sauces and watch them disappear in minutes!
Ingredients
- 6 ounces cream cheese, softened
- 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
- 8 medium to large jalapeños (about 1 pound), halved lengthwise and seeded
- 5 ounces sliced bacon (about 5 slices), cut into 1/2-inch pieces
- 2/3 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Instructions
Step 1: Prep the Ingredients
- Soften the cream cheese by letting it sit at room temperature for 45 minutes or microwaving it for about 25 seconds.
- Halve the jalapeños lengthwise and use a spoon to scrape out the seeds and membranes. Set them aside.
- Grate the cheddar cheese using the large holes of a box grater.
Step 2: Cook the Bacon and Breadcrumbs
- Cut the bacon into 1/2-inch pieces and place them in a skillet over medium heat. Cook, stirring occasionally, until just starting to brown and crisp, about 4–6 minutes.
- Transfer the bacon to a paper towel-lined cutting board and leave the bacon grease in the skillet.
- Add the panko breadcrumbs to the bacon grease and stir to coat. Cook for 1–2 minutes over low heat, then remove from the heat.
- Finely chop the cooked bacon and mix it back into the breadcrumb mixture.
Step 3: Make the Filling
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, red pepper flakes (if using), kosher salt, and black pepper.
- Mix with a fork until fully combined and mostly smooth.
Step 4: Assemble the Poppers
- Fill each jalapeño half with about 1 tablespoon of the cream cheese mixture. Smooth the filling so it’s flush with the rim of the jalapeño.
- Press the cream cheese side of each jalapeño into the bacon-panko mixture to coat. Press gently to help the topping stick.
Step 5: Air Fry the Poppers
- Preheat your air fryer to 400°F. Lightly coat the air fryer basket or tray with cooking spray.
- Arrange the poppers in a single layer in the basket or tray, leaving space between each one. Lightly spray the tops with cooking spray.
- Air fry the poppers for 7–10 minutes, or until the filling is hot, the jalapeños are tender, and the tops are golden brown. If the topping browns too quickly, tent the poppers with aluminum foil.
Step 6: Serve and Enjoy
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- Remove the poppers from the air fryer and let them cool slightly before serving.
- Serve warm as a snack or appetizer, and pair with dipping sauces like ranch or chipotle mayo for added flavor.
Notes
- Customize the Heat: Removing the seeds and membranes reduces the spice level. If you prefer extra heat, leave some in or sprinkle more red pepper flakes in the filling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 2–3 minutes to restore crispiness.
- Freezing Option: Prepare the jalapeños and freeze them unbaked. When ready to cook, air fry them straight from frozen, adding a few extra minutes to the cooking time.
- Cheese Options: Try pepper jack, Monterey Jack, or a mix of cheeses to switch up the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Air Fryer
- Cuisine: American