Air Fryer Recipe
Crispy Air Fryer Bacon and Cheese Stuffed Jalapeños
These crisp air fryer stuffed jalapeños are simple to make, with smoky bacon and melty cheese tucked into every bite.
Ingredients
- 10 fresh jalapeño peppers
- 200g cream cheese, softened
- 100g shredded cheddar cheese
- 6 strips of bacon, cooked until crisp and crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Method
- Wash the jalapeños well, then slice each one in half lengthways and remove the seeds and membranes.
- In a mixing bowl, stir together the cream cheese, cheddar cheese, bacon, garlic powder, onion powder, salt, and pepper.
- Fill each jalapeño half with the cheese mixture, packing it in firmly so it sits slightly mounded.
- Preheat the air fryer to 190°C (375°F) for about 5 minutes.
- Arrange the stuffed jalapeños in a single layer in the air fryer basket, then air fry for 8-10 minutes until tender and the cheese is golden and bubbling.
- Leave to cool for a few minutes before serving. Garnish with chopped parsley if desired.
Why this works in an air fryer
Halved jalapeños act as shallow boats: the air fryer’s fast convection dries their cut edges while gently softening the walls. Pre-crisped bacon stays crunchy because its fat is already rendered, and the cream cheese/cheddar mix melts into a thick filling rather than leaking like a thin sauce.
Equipment notes
Assumes a 5.5–6 litre basket that can hold about 20 jalapeño halves in one layer; in a smaller single-drawer model, cook in two batches and swap front-to-back halfway, while dual-zone drawers need the halves split evenly and may take 1–2 minutes longer because each drawer has tighter airflow.
Common pitfalls
- Cheese bubbling over the sides by minute 6 means the halves are overfilled or sitting at an angle; press the filling just slightly proud of the rim and prop wobbly peppers against the basket ridges, not each other.
- Pale, wet pepper skins after 10 minutes indicate trapped steam from crowding or undried peppers; pat the cut halves dry and leave finger-width gaps, then cook for another 2–3 minutes.
- Dark cheese but still-firm jalapeño walls means the heat is too aggressive for thicker peppers; reduce to 180°C and extend by 3–4 minutes so the vegetable softens before the top scorches.
- Soft bacon flecks in the filling usually mean the bacon was only browned, not crisp-rendered; cook it until brittle, drain well, and reserve a little for sprinkling on top during the last 2 minutes.
Variations & substitutions
- Use Red Leicester instead of cheddar for a milder, creamier melt; it browns a little faster, so start checking at 7 minutes.
- Swap bacon for finely diced chorizo, cooked until its oil renders; reduce added salt because chorizo brings more seasoning and surface fat.
- Add a teaspoon of smoked paprika to the cheese mixture for a barbecue-style flavour; it darkens the topping, so judge doneness by bubbling rather than colour alone.
- Use mini sweet peppers for a no-heat version; they are wetter and thicker than jalapeños, so expect closer to 10–12 minutes.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 3–5 minutes until the filling is hot and the tops are re-crisped.
Nutrition
Calories: 250
