Air Fryer Jalapeño Poppers
74kcal
Ingredients
- 12 large jalapeños about 3 to 4 inches long
- 8 oz cream cheese softened
- 1 cup sharp cheddar shredded
- 2 green onions finely sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 6 slices bacon cooked crisp and crumbled
- 1/3 cup panko breadcrumbs
- 1 tablespoon butter melted
Method
- Wearing gloves, cut the jalapeños in half lengthwise, keeping the stems on. Scrape out the seeds and white ribs with a small spoon.
- Mix the cream cheese, cheddar, green onions, garlic powder, smoked paprika and salt until smooth. Stir in most of the bacon, saving a little for the tops.
- Fill each jalapeño half level with the rim, not heaped. Stir the panko with the melted butter and press a little onto each popper along with the rest of the bacon.
- If you have time, chill the filled poppers for 10 minutes. It helps the filling stay put.
- Arrange in a single layer in the air fryer basket, working in batches. Air fry at 370°F (188°C) for 7 to 9 minutes, until the tops are golden and the peppers are tender but still bright.
- Let them cool for 5 minutes before serving. The filling is very hot straight out of the basket.
Nutrition
Serving1popperCalories74kcalCarbohydrates2gProtein3gFat6gSaturated Fat3gSodium125mgSugar1g
Notes
Bacon-wrapped version: skip the cooked bacon and panko, wrap each popper in half a slice of thin-cut raw bacon and air fry at 375°F for 12 to 14 minutes.
Make ahead: fill the peppers up to 24 hours ahead and refrigerate, covered. Add 1 to 2 minutes to the cooking time.
