Air Fryer Jalapeño Poppers
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Air Fryer Jalapeño Poppers
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These easy air fryer jalapeño poppers are stuffed with a creamy, cheesy filling (with bacon!) and topped with crispy panko. Such a win!
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Ingredients
- 4 Bacon cooked; see Oven Baked Bacon or Air Fryer Bacon, strips
- 6 jalapeno pepper small/medium sized; split in half length-wise with seeds and membranes removed
- 3 ounces cream cheese softened to room temperature, light
- ¼ cup cheddar cheese freshly shredded, or pepper Jack cheese
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon kosher salt
- ¼ cup panko breadcrumbs
- 1 ½ teaspoons extra-virgin olive oil plus additional as needed
- cooking spray nonstick
Instructions
- Dice the bacon into small pieces.
- Cut the peppers in half lengthwise, then remove the seeds and membrane. Wear gloves, or make sure to wash your hands super well afterwards (and do not touch your face or eyes!)
- In a medium bowl, combine the cream cheese, cheddar cheese, three-quarters of the bacon, garlic powder, onion powder, and salt.
- With a small spoon, mound the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
- Place the breadcrumbs in a shallow bowl or dish (a pie dish works well). Toss with the oil (the crumbs should have a light coating; drizzle in a little more if they seem super dry). Sprinkle over the cream cheese filling, then mist lightly with nonstick spray.
- Arrange the peppers in a single layer in your air fryer basket. Air fry at 375°F until the jalapenos are tender and the panko is golden, about 5 to 8 minutes. If Every air fryer is different, so treat the first batch as a bit of an experiment and adjust accordingly. Sprinkle with the reserved bacon, then repeat with remaining batches.
Notes
- TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe.
- TO REHEAT: Rewarm jalapeño poppers in the air fryer until heated through. While the microwave works, the panko won’t be crispy.
- TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then add the panko and bake them just before serving.
- TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe.
- TO REHEAT: Rewarm jalapeño poppers in the air fryer until heated through. While the microwave works, the panko won’t be crispy.
- TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then add the panko and bake them just before serving.
- Adapted from my Jalapeño Poppers
Nutrition Information
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Serving
1popper
Calories
66kcal
(3%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
11mg
(4%)
Potassium
55mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
141IU
(3%)
Vitamin C
8mg
(9%)
Calcium
31mg
(3%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12poppers
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1popper | |
| Calories | 66kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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