Air Fryer Recipe
Crispy Stuffed Jalapeño Bites
Stuffed jalapeño bites are a delightful treat where the peppers soften just enough, and the cheese filling turns deliciously molten. The air fryer is ideal for this dish as it crisps the breadcrumb coating quickly without leaving the filling greasy, thanks to its fast-moving convection and minimal oil use.
Ingredients
- 12 large fresh jalapeños, about 250–300g total
- 200g full-fat cream cheese, softened but not runny
- 80g mature Cheddar, finely grated
- 50g Monterey Jack, finely grated (or use grated mozzarella for stretch, or more mild Cheddar if that is easier to find)
- 2 spring onions, very finely sliced
- 1 small garlic clove, finely grated
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus extra for finishing
- Black pepper, to taste
- 40g cooked smoked streaky bacon, finely chopped, optional (or use chopped pickled jalapeños for a vegetarian salty hit)
- 45g plain flour
- 2 medium eggs
- 120g panko breadcrumbs (or coarse dried breadcrumbs; avoid very fine golden breadcrumbs if you want a properly craggy crust)
- 1 tbsp finely grated Parmesan, optional but helpful for browning
- 1½ tbsp neutral oil, such as rapeseed or sunflower oil, plus oil spray if needed
- 1 tbsp milk, only if the eggs are very thick
- Soured cream, lime wedges or a quick yoghurt dip, to serve
Method
- Wash and dry the jalapeños thoroughly, then slice each one in half lengthways through the stalk if possible.
- Scrape out the seeds and pale ribs with a teaspoon.
- Pat the inside of each jalapeño half with kitchen paper.
- Mix the cream cheese, Cheddar, Monterey Jack, spring onions, garlic, smoked paprika, cumin, salt, black pepper and bacon, if using, until evenly combined.
- Fill each jalapeño half with the cheese mixture, keeping it level with the cut edge.
- Chill the filled jalapeños for 20–30 minutes, or freeze for 10 minutes if short on time.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan and neutral oil in the third.
- Coat each filled jalapeño lightly in flour, dip into the egg, then press into the panko.
- Preheat the air fryer to 190°C for 3 minutes.
- Place the bites in the basket cut side up, leaving space between them.
- Air fry at 190°C for 7–9 minutes, checking at 6 minutes.
- Rest the bites in the basket or on a rack for 3–4 minutes before serving.
Nutrition
Calories: 250
