Air Fryer Jalapeno Poppers
These air fryer jalapeno poppers are a classic hand held appetizer that is sure to be a crowd pleaser. Slight spicy, creamy filling and a little crunch of the pepper makes the perfect snack.
Servings: 6 servings
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
Tips + Storage
- 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.