Air Fryer Jalapeño Poppers
These easy air fryer jalapeño poppers are stuffed with a creamy, cheesy filling (with bacon!) and topped with crispy panko. Such a win!
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 12 poppers
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
- ⅛ teaspoon onion powder
- ⅛ 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
