Air Fryer Jalapeno Poppers

Air Fryer Jalapeno Poppers are cheesy, spicy, and infinitely better than poppers from the freezer section. Always crisp and perfect for dipping, this finger food has a mild and satisfying bacon and cheddar cheese filling that compliments the heat of the peppers.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 156kcal

Author John Kanell

Ingredients

6 jalapenos
4 ounces cream cheese softened (112g)
3 slices bacon cooked and crumbled (78g)
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon ground black pepper
⅓ cup shredded cheddar cheese (28g)
2 tablespoons panko breadcrumbs

Instructions

Cut each of the jalaeño peppers in half lengthwise and remove the seeds.
In a medium bowl, stir together the cream cheese, half of the crumbled bacon, salt, garlic powder, paprika, and black pepper.
Fill each pepper half with cream cheese mixture and smooth the top of the filling. Place the stuffed peppers on a plate or baking tray and sprinkle the tops evenly with cheddar cheese, the remaining bacon, and breadcrumbs.
Preheat the air fryer to 375°F.
Working in batches, if needed, place the stuffed pepper halves into the air fryer basket leaving a little space between each. Air fry for 10 minutes or until the cheese is melted, the tops are browned, and the peppers have softened. Serve hot with your favorite dipping sauce.

Notes

Wear gloves when handling the peppers. A disposable pair of food-prep gloves comes in handy and will prevent the oils from the peppers from soaking into your hands. Remove the gloves after preparing the peppers, and avoid touching your face or eyes while working.
Don’t forget to remove the seeds. This recipe is best if you remove the seeds from the center of the peppers. Use a spoon to quickly and efficiently scrape out the seeds. Additionally, remove the flesh near the seeds if you prefer a milder taste.
Use softened cream cheese. The cream cheese will combine easily with the other ingredients when it is softened. Allow it to sit at room temperature until you can easily indent it when you gently but firmly press on it with your finger.
Air fry the bacon ahead of time. If you’d like to save time, you can make air fryer bacon a day ahead of time and refrigerate it. Crumble the strips into bacon bits before adding to the filling.
Fill peppers so the cream cheese mixture is level with the edges. Fill the peppers with the cheese and scrape it so that the top is level and not overflowing. This will prevent excess cheese from leaking out and burning, and create a large surface for the cheese, bacon, and breadcrumbs topping. Depending on their size, you may have leftover filling or need more or fewer peppers.
Preheat your air fryer if recommended by the manufacturer. Some air fryers require preheating, while others do not. Refer to the usage instructions that came with your air fryer and preheat if your model recommends that step.
Air fry in batches. Spread the filling in the pepper halves and place them on a plate or baking sheet to add toppings. Load as many peppers into the air fryer basket as will fit in a single layer with a little room around each, and fry multiple batches as needed, based on the capacity of your air fryer.
Adjust cook time as needed. Increase the cooking time as needed if using larger peppers or decrease it if you use smaller peppers or you find your air fryer runs hot. I like to check them after 5 minutes to see if they are browning too quickly, and adjust from there to ensure I have perfect poppers!

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