These air fryer jalapeño poppers scream “perfect game-day snack.”
INGREDIENTS
- 6 ounces cream cheese
- 8 medium to large jalapeños (about 1 pound total), halved & seeded
- 4 ounces extra-sharp cheddar, shredded (about 1 cup)
- 5 ounces sliced bacon (about 5)
- 2/3 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
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INSTRUCTIONS
- Place 6 ounces cream cheese in a medium bowl and let sit at room temperature until softened, about 45 minutes. (Alternatively, soften by microwaving for about 25 seconds.)
- Halve 8 jalapeno lengthwise and scrape out the seeds. Grate 4 ounces extra-sharp cheddar cheese on the large holes of a box grater (about 1 cup).
- Cut 5 ounces sliced bacon crosswise into 1/2-inch pieces. Place in a medium skillet over medium heat and cook, stirring occasionally, until just beginning to brown and crisp, 4 to 6 minutes. Remove the skillet from the heat. Transfer the bacon to a paper towel-lined cutting board. Add 2/3 cup panko breadcrumbs to the bacon grease and stir to combine. Finely chop the bacon, add to the panko, and stir to combine.
- Add the cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl of softened cream cheese. Mix with a fork until combined and mostly smoothed.
- Heat an air fryer to 400ºF. Fill each jalapeño shell with 1 tablespoon of the cream cheese mixture. The filling should be flush with the rim of the jalapeño. Take each jalapeño and press cream cheese-side down into the panko and bacon mixture. Press any remaining panko mixture onto the jalapeño poppers.
- Coat the air fryer tray or basket with cooking spray. Lightly spray the jalapeño poppers with cooking spray. Cooking in batches if needed, placing a single layer of peppers in the basket or tray, leaving about 1/2-inch of space between poppers. Air fry until the filling is hot, the jalapeños are fork tender, and the tops are golden-brown, 7 to 10 minutes. Tent the poppers with aluminum foil if the tops are browning too quickly before the jalapeño poppers are done.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Make ahead: Freeze the assembled but uncooked jalapeno poppers in an airtight container for up to 3 months. Thaw in the refrigerator overnight or at room temperature before air frying.
NUTRITIONAL INFO
- Calories591
- Fat52.6 g (81.0%)
- Saturated19.3 g (96.5%)
- Carbs14.8 g (4.9%)
- Fiber0.7 g (2.9%)
- Sugars2.3 g
- Protein15.1 g (30.1%)
- Sodium597.9 mg (24.9%)