Delish Air Fryer Jalapeno Poppers
Creamy, cheesy, and perfectly crisp, these air fryer jalapeño poppers are stuffed with a tangy cream cheese blend, topped with a crunchy panko finish, and cooked to golden perfection in minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 jalapeño peppers large; halved lengthwise and seeded
- 8 oz cream cheese softened
- 0.75 cup sharp cheddar cheese freshly shredded
- 4 slice bacon cooked crisp and crumbled
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp kosher salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp chives finely sliced, plus more for garnish
- 0.5 cup panko breadcrumbs optional for extra crunch
- 1 tsp olive oil for brushing or misting tops
- 0.25 tsp smoked paprika optional
Instructions
Preparation Steps
- Preheat air fryer to 375°F. Line the basket with a perforated parchment liner if desired.
- In a bowl, mix cream cheese, cheddar, garlic powder, onion powder, salt, pepper, and chives until smooth.
- Stir in half of the crumbled bacon. Reserve the rest for topping.
- Fill each jalapeño half with the cream cheese mixture, mounding slightly.
- If using panko, toss it with olive oil and smoked paprika, then sprinkle over the filled peppers. Top with remaining bacon.
- Arrange poppers in a single layer in the air fryer basket. Cook for 8 to 10 minutes until the topping is golden and peppers are tender-crisp.
- Garnish with extra chives and serve hot. Ranch or sour cream makes a great dip.
Notes
Wear gloves when handling jalapeños to avoid irritation. For milder poppers, soak halves in cold water for 10 minutes after seeding. To bake instead of air fry, cook at 400°F for 15 to 18 minutes on a parchment-lined sheet. Leftovers keep 3 days refrigerated; reheat in the air fryer at 350°F for 3 to 4 minutes.