Description
Crispy Air Fryer Jalapeño Poppers are easy, spicy, and creamy. Learn how to make these irresistible bites with my tried-and-true recipe, full of flavor!
Ingredients
Scale
- Creamy Filling:
- 12 fresh jalapeños, halved lengthwise, seeded, and membranes removed
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked crispy and crumbled
- Flavor Boosters:
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Crispy Coating:
- 1 large egg, whisked
- 1 tbsp milk
- 1 cup panko breadcrumbs
- For Serving:
- Ranch dressing or sour cream, for dipping
Instructions
- Prep Those Peppers:: First things first, grab your jalapeños. Slice them in half lengthwise and carefully scoop out all the seeds and membranes. This is where most of the heat lives, so if you want less spice, be thorough! I’ve learned the hard way to wear gloves for this step; a spicy eye is no fun, believe me. You want clean, empty jalapeño boats, ready for that creamy filling. This part can be a little fiddly, but totally worth it, hon.
- Whip Up the Filling:: Now for the good stuff! In a medium bowl, combine your softened cream cheese, grated cheddar, crumbled crispy bacon, garlic powder, onion powder, a pinch of salt, and a good grind of black pepper. Mix it all up until it’s smooth and perfectly combined. I always give it a little taste test here – sometimes it needs a tiny bit more garlic, or maybe a touch more salt. Don’t be shy, make it your own!
- Stuff ‘Em Full:: Time to get messy! Take a spoon or a small spatula and generously fill each jalapeño half with your creamy cheese mixture. Really pile it in there, mounding it slightly. You want a good ratio of filling to pepper, trust me. I used to be timid with this step, and my poppers felt a little lonely. Don’t leave any empty spaces – we’re going for maximum flavor here!
- Breadcrumb Bath Time:: Set up your breading station. In one shallow dish, whisk an egg with a splash of milk – this is your ‘glue.’ In another, spread out your panko breadcrumbs. Dip each stuffed jalapeño half, filling-side down, into the egg wash, letting any excess drip off. Then, gently press it into the panko, making sure the entire cream cheese surface is coated. This is where the magic crispiness comes from, so don’t rush it!
- Air Fryer Magic:: Preheat your air fryer to 375°F (190°C). Arrange your breaded Crispy Air Fryer Jalapeño Poppers in a single layer in the air fryer basket. Don’t overcrowd them, or they won’t get that even, crispy texture we’re aiming for. I usually have to do mine in batches, which is fine, gives me time to make sure they’re all perfect. You want a little space for the air to circulate, you know?
- Cook to Golden Perfection:: Air fry for 8-12 minutes, or until the poppers are golden brown and wonderfully crispy, and the cheese filling is bubbly. Keep an eye on them, as air fryer times can vary. Mine usually take about 10 minutes. When they’re done, they’ll smell absolutely incredible – that mix of spicy jalapeño, smoky bacon, and toasted panko is just heavenly. Let them cool for a couple of minutes before serving, ’cause that cheese filling is hot, hot, hot!