Air fryer jalapeño poppers feature jalapeño halves stuffed with a cream cheese filling & topped with bacon. Perfect for a game day party.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Servings: 6
Ingredients
6jalapeño peppers
4ouncescream cheese1/2 package, softened
1/2cupcheddar cheesegrated
½teaspoongarlic powder
½teaspoononion powder
4slicesbaconcooked and crumbled, divided
Salt and black pepper to taste
Instructions
Jalapeño juice can burn your skin, so you might want to wear rubber gloves when slicing the peppers.
Cut the peppers in half lengthwise and clean out the seeds and white membrane.
6 jalapeño peppers
Crumble the bacon and divide it in half. Half will go in the filling, and half will go on top of the poppers.
4 slices bacon
Cream the cream cheese, cheddar cheese, garlic powder, onion powder, and about half of the crumbled bacon in a medium bowl.
4 ounces cream cheese, 1/2 cup cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and black pepper to taste
Fill each pepper half with the cream cheese mixture.
Put them in the air fryer basket. Keep them in a single layer, and don't overcrowd the basket. Cook in batches if you need to.
Sprinkle them with the rest of the crumbled bacon.
Air fry at 370 degrees F for 6-8 minutes or until they are hot and the cheese is bubbly.
Let cool slightly before serving, so you don't burn your mouth.
Notes
Wear rubber gloves when slicing the jalapeños to prevent your hands from burning.
Use room-temperature cream cheese for the filling.
Larger jalapeños are easier to stuff.
You can make these and store them in the fridge for about 24 hours before cooking.
Or freeze the poppers and cook them from frozen. If cooking frozen poppers, reduce the temperature to 370 degrees F and add a few minutes to the cooking time.