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Air Fryer Jalapeno Poppers

Air Fryer Jalapeno Poppers

Air Fryer Jalapeno Poppers are the ultimate appetizer for any occasion, delivering a perfectly crispy and cheesy bite every time, without the usual mess or grease. This recipe is incredibly useful for anyone craving a classic, crowd-pleasing snack that’s surprisingly quick and easy to make at home.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 poppers
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 12-15 fresh jalapeños, medium-sized
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese (or a cheddar-jack blend)
  • 1/4 cup finely chopped cooked bacon (optional, but highly recommended)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 1/4 cup grated Parmesan cheese
  • Cooking spray (olive oil or avocado oil)

Equipment

  • Air Fryer
  • Medium Bowl
  • Small Spoon
  • Melon Baller (optional)
  • Shallow dish

Method
 

  1. Wash the jalapeños thoroughly. For easier handling and to reduce the heat slightly, slice each jalapeño in half lengthwise. Using a small spoon or a melon baller, carefully scoop out the seeds and membranes. If you prefer spicier poppers, leave some of the seeds intact.
    12-15 fresh jalapeños, medium-sized
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped cooked bacon (if using), minced garlic (or garlic powder), smoked paprika, salt, and pepper. Stir until all ingredients are well incorporated and the mixture is smooth and creamy.
    8 ounces cream cheese, softened, 1 cup shredded cheddar cheese, 1/4 cup finely chopped cooked bacon, 1 clove garlic, minced, 1/4 teaspoon smoked paprika, Salt and freshly ground black pepper
  3. Spoon or pipe the cream cheese mixture generously into each jalapeño half, filling them to the brim. Ensure the filling is packed in so it doesn't fall out during cooking.
  4. In a shallow dish or plate, mix together the panko breadcrumbs and grated Parmesan cheese.
    1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
  5. Gently press the stuffed jalapeño halves, filling-side down, into the breadcrumb and Parmesan mixture. Ensure the filling is well coated with the breading for an extra crispy exterior.
  6. Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
  7. Lightly spray the air fryer basket with cooking spray. Arrange the breaded jalapeño poppers in a single layer in the basket, ensuring they don't overlap. You may need to cook them in batches depending on the size of your air fryer.
    Cooking spray
  8. Cook the jalapeño poppers for 8-10 minutes, or until the poppers are tender, the cheese filling is melted and bubbling, and the breadcrumb coating is golden brown and crispy.
  9. Carefully remove the Air Fryer Jalapeno Poppers from the air fryer basket. Let them cool for a minute or two before serving, as the cheese will be very hot.

Notes

To store: Cool completely, place in an airtight container, refrigerate for up to 3 days. Reheating: Air fryer at 350°F (175°C) for 3-5 minutes. Freezing: Freeze uncooked stuffed jalapeños until solid, then transfer to a freezer-safe bag/container for up to 2 months. Reheat from frozen by adding a few extra minutes to air fryer cooking time.