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Melty! Cheesy! Spicy! These Air Fryer Jalapeño Poppers have it all—and did I mention the bacon? Using the air fryer gets these crispy-creamy appetizers on the table in record time. These are the best jalapeno poppers for game day, a party, or just because!

Jalapeño poppers in air fryer

The easy cheesy party app that’s almost too good to be true.

cookbook author erin clarke of well plated

Do you ever eat something that’s so good, you just don’t want it to end? That’s how I feel about these air fryer jalapeño poppers. 

My oven-baked Jalapeño Poppers are my absolute favorite for game day, but cooking them in the air fryer shaves 10 minutes off the cooking time, which means I can shove them in my face enjoy them a little bit sooner.

So what makes them so scrumptious? The jalapeños are spicy but not intolerably hot, the combination of cream cheese and cheddar (or pepper jack!) gives us the creamy-melty factor and flavor, bacon is bacon, and crispy panko adds a satisfying crunch. 

If you have 25 minutes to spare, I recommend making them now.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Bacon. Cooked any way you like. I usually go with Oven Baked Bacon or Air Fryer Bacon.
  • Jalapeño Peppers. I like to use small and medium peppers to keep these two-bite-sized.
  • Light Cream Cheese. AKA Neufchâtel. Reduced-fat cream cheese isn’t really all that different than regular in terms of taste and texture. But fat-free? Avoid it!
  • Shredded Cheese. Cheddar or pepper jack are my picks. You want something sassy.
  • Seasonings. Garlic powder, onion powder, and salt.
  • Panko. You’ll mix this with olive oil and sprinkle the mixture over jalapeño poppers before they go in the air fryer. Panko without the oil won’t be as crispy or golden.

A Note About Jalapeños

Jalapeño peppers rank pretty low on the Scoville scale (that’s a measure of chile heat), just above poblanos.  The ribs (also known as the membrane) in the middle of the peppers are the spiciest part, so by scraping them out, you’re removing a lot of that heat. (If you’re feeling daring, you can leave them in for hotter jalapeño poppers.)

How to Make Jalapeño Poppers in the Air Fryer

Prep. Dice the cooked bacon and slice the jalapeño peppers in half. Use a spoon to scrape out the seeds and membrane. (Kitchen prep gloves are your friend here.)

Make the Filling. Stir together the cheeses, three-quarters of the bacon, and seasonings. 

Stuff the Peppers. Divide the filling into the pepper halves. It’s okay to mound it! Set the peppers on a baking sheet.

Add the Breadcrumbs. Combine the panko and oil, then sprinkle this over the cream cheese filling. Give the tops a light mist with nonstick spray.

Air Fry. Place the jalapeño poppers in your air fryer basket; you may need to cook them in batches. Cook at 375 degrees F, or until the peppers are tender and the panko on top is golden brown. Sprinkle with the rest of the bacon and ENJOY!

Recipe Variations

  • Make Them Extra Spicy. Swap the bacon for chorizo. Or use bacon and chorizo. This option is best reserved for when your team makes the playoffs.
  • Make Them Non-Spicy. For poppers that pack no heat at all, use sweet mini peppers.
  • Go Keto. Or low-carb! Omit the panko and these air fryer jalapeño poppers are keto-friendly.
  • Skip the Bacon. Then your poppers will be vegetarian. A pinch or two of smoked paprika will replace some of the bacon’s smokiness, or swap in your favorite plant-based bacon.
Overhead view of air fryer jalapeño poppers on plate

What to Serve with Jalapeño Poppers

You can’t just serve jalapeño poppers for game day—you need more food than that! Here are some ideas.

More Finger Food Apps

Air Fryer Jalapeño Poppers

5 From 4 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes

Servings: 12 poppers
These easy air fryer jalapeño poppers are stuffed with a creamy, cheesy filling (with bacon!) and topped with crispy panko. Such a win!

Ingredients
  

  • 4 strips bacon cooked; see Oven Baked Bacon or Air Fryer Bacon
  • 6 jalapeño peppers small/medium sized; split in half length-wise with seeds and membranes removed
  • 3 ounces light cream cheese softened to room temperature
  • ¼ cup freshly shredded cheddar cheese or pepper Jack cheese
  • ¼ teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon kosher salt
  • ¼ cup panko breadcrumbs
  • 1 ½ teaspoons extra-virgin olive oil plus additional as needed
  • Nonstick cooking spray

Instructions
 

  • Dice the bacon into small pieces.
  • Cut the peppers in half lengthwise, then remove the seeds and membrane. Wear gloves, or make sure to wash your hands super well afterwards (and do not touch your face or eyes!)
  • In a medium bowl, combine the cream cheese, cheddar cheese, three-quarters of the bacon, garlic powder, onion powder, and salt.
  • With a small spoon, mound the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
  • Place the breadcrumbs in a shallow bowl or dish (a pie dish works well). Toss with the oil (the crumbs should have a light coating; drizzle in a little more if they seem super dry). Sprinkle over the cream cheese filling, then mist lightly with nonstick spray.
  • Arrange the peppers in a single layer in your air fryer basket. Air fry at 375°F until the jalapenos are tender and the panko is golden, about 5 to 8 minutes. If Every air fryer is different, so treat the first batch as a bit of an experiment and adjust accordingly. Sprinkle with the reserved bacon, then repeat with remaining batches.

Notes

  • TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe.
  • TO REHEAT: Rewarm jalapeño poppers in the air fryer until heated through. While the microwave works, the panko won’t be crispy.
  • TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then add the panko and bake them just before serving.
  • Adapted from my Jalapeño Poppers

Nutrition

Serving: 1popperCalories: 66kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 11mgPotassium: 55mgFiber: 0.3gSugar: 1gVitamin A: 141IUVitamin C: 8mgCalcium: 31mgIron: 0.1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Wow, I had no idea you could make jalapeño poppers this good at home! The air fryer really brought its A-game. The outside was perfectly crispy, and the filling stayed nice and cheesy. My husband also loved them, and I have to admit, I ate way more than I planned. These will definitely be a regular snack in our house!5 stars

  2. I’ve always been a fan of jalapeño poppers, but making them in the air fryer was a whole new level of awesome. The cheese melted perfectly, and the peppers had just the right kick. What surprised me the most was how crispy it was without using a ton of oil.5 stars

  3. This was so good! A breeze to put together and as always the mix of your ingredients and dressings balanced so well. I found myself in a boring vegetarian meal rut a couple months ago and have been making an effort to try new recipes. I have been browsing your website, and they consistently blow me away. Thank you so much!5 stars

  4. I made these jalapeño poppers to go with our ribeye steaks and cordon the cob last night. My wife and I loved them. I made exactly as the recipe called for. I used jalapeño peppers from our garden again. They were awesome. Thank you!5 stars

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