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Air Fryer Jalapeño Poppers

Crispy air fryer jalapeño poppers with creamy cheese filling and bacon, delivering the perfect balance of spicy heat and rich, melted center.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 12
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 12 large jalapeño peppers, halved and seeded
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • Cooking spray

Method
 

  1. Slice each jalapeño lengthwise and carefully remove all seeds and white membranes using a small spoon. Wear gloves to protect your hands from the capsaicin oils.
  2. Combine softened cream cheese, cheddar, crumbled bacon, garlic powder, and onion powder in a medium bowl. Mix until completely smooth and well incorporated.
  3. Fill each jalapeño half generously with the cheese mixture, mounding it slightly. Set up your breading station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  4. Dredge each stuffed pepper in flour, coating all surfaces. Dip in beaten eggs, allowing excess to drip off, then roll in panko breadcrumbs, pressing gently to help them adhere.
  5. Preheat your air fryer to 375°F for 3 minutes. Lightly spray the basket with cooking oil.
  6. Arrange poppers in a single layer, ensuring they don't touch. Spray the tops lightly with cooking spray. Cook for 8-10 minutes until golden brown and bubbling.

Notes

Wear gloves when handling jalapeños to protect hands from capsaicin oils. Remove all seeds and membranes for milder poppers. Prepare cheese mixture and stuff peppers the night before for time-saving. Don't skip preheating air fryer and avoid overcrowding basket. Store leftovers in refrigerator for up to 3 days, reheat in air fryer at 350°F for 2-3 minutes. Can be frozen before cooking - add 2-3 extra minutes to cooking time.