Air fryer jalapeño poppers are a delicious balance of spicy, creamy, and crunchy, making them an ideal appetizer for parties or game day spreads. Fresh jalapeños are stuffed with a cheesy, bacon-filled mixture, coated with seasoned panko, and cooked in the air fryer until perfectly crisp.
With just 10 minutes of prep and a short cook time, these poppers are simple to put together, and the air fryer makes the process even easier. The filling blends cheddar, cream cheese, and bacon for a savory bite, while diced pickled jalapeños and red onion bring in extra flavor and heat.
Air fryer recipes are quick, tasty, and perfect for entertaining. You might also enjoy these air fryer toasted ravioli or this air fryer blooming onion.
Serve hot with ranch for dipping. They’re best eaten right away while crispy, but leftovers reheat well too.
Ingredients
- Jalapenos, sliced in half and deseeded
- Shredded cheddar cheese
- Cream cheese
- Mayonnaise
- Bacon, crumbled
- Pickled jalapenos, diced
- Red onion, diced
- Garlic
- Salt
- Paprika
- Panko breadcrumbs
- Ranch dressing, to serve (optional
See recipe card for quantities.
Instructions
Follow these easy steps to make air fryer jalapeño poppers at home.
Step one: Line a baking sheet with parchment or foil and set aside. Preheat the oven to 200 degrees. Wearing gloves, cut each jalapeño in half, remove seeds, and set aside.
Step two: In a medium bowl, mix the cheddar cheese, cream cheese, mayonnaise, bacon, pickled jalapeños, onion, plus half of the garlic salt and paprika. Stir well and set aside.
Step three: In a smaller bowl, mix together the panko breadcrumbs with the remaining garlic salt and paprika.
Step four: Spoon the cheese mixture into each jalapeño half, pressing it in firmly. Sprinkle the tops with the seasoned panko mixture.
Step five: Place 6–8 poppers in the air fryer basket, leaving about an inch of space between them. Cook at 380 degrees for 6–7 minutes.
Step six: Transfer the cooked poppers to the prepared baking sheet and place in the warm oven while you finish the remaining batches.
Hint: Serve right away with ranch dipping sauce, if desired.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 6 months.
Air Fryer Jalapeno Poppers
Equipment
- Knife
- Small Bowl
- Medium Bowl
- Air Fryer
- Baking Sheet
- Gloves optional
Ingredients
- 12 fresh Jalapenos deseeded + sliced in half
- 2 cups Cheddar cheese shredded
- 8 oz Cream cheese
- 2 tablespoon Mayonnaise
- 4 strips Bacon crumbled (or ¼ cup)
- ¼ cup Pickled jalapenos diced
- ¼ cup Red Onion diced
- 1 teaspoon Garlic
- 1 teaspoon Salt
- ½ teaspoon Paprika
- ½ cup Breadcrumbs
- Ranch optional
Instructions
- Line a baking sheet with parchment or foil and set aside. Preheat the oven to 200 degrees. Wearing gloves, cut each jalapeño in half, remove seeds, and set aside.
- In a medium bowl, mix the cheddar cheese, cream cheese, mayonnaise, bacon, pickled jalapeños, onion, plus half of the garlic salt and paprika. Stir well and set aside.
- In a smaller bowl, mix together the panko breadcrumbs with the remaining garlic salt and paprika.
- Spoon the cheese mixture into each jalapeño half, pressing it in firmly. Sprinkle the tops with the seasoned panko mixture.
- Place 6–8 poppers in the air fryer basket, leaving about an inch of space between them. Cook at 380 degrees for 6–7 minutes.
- Transfer the cooked poppers to the prepared baking sheet and place in the warm oven while you finish the remaining batches.
Notes
- Serve right away with ranch dipping sauce, if desired.
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 6 months.
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