Air Fryer Recipe
Crispy Stuffed Jalapeño Poppers
A delightful twist on classic jalapeño poppers, these crispy, cheese-filled treats are perfect for air frying.
Ingredients
- 12 fresh jalapeño peppers
- 200g cream cheese, softened
- 100g grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs
- 1 slice of streaky bacon per jalapeño (optional)
- Salt and pepper to taste
Method
- Slice each jalapeño in half lengthwise and remove the seeds and membranes.
- In a medium-sized bowl, combine the cream cheese, grated cheddar, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth.
- Using a small spoon, fill each jalapeño half with the cheese mixture.
- (Optional) Wrap a slice of bacon around each stuffed jalapeño and secure with a toothpick if necessary.
- Lightly coat the stuffed peppers with breadcrumbs.
- Preheat your air fryer to 180°C (356°F).
- Arrange the jalapeños in the air fryer basket, making sure they aren’t too crowded.
- Cook for approximately 10-12 minutes, or until they are golden brown and crispy.
- Allow the poppers to cool slightly before serving.
Why this works in an air fryer
Halving exposes moisture so the air fryer’s fast convection dries the chilli edges while browning the breadcrumbed cheese. Cream cheese stabilises the filling, cheddar supplies fat and browning proteins, and optional bacon renders over the pepper, helping the surface crisp without deep frying.
Equipment notes
Assumes a 4–5 litre basket holding 24 jalapeño halves in two batches with space between them; in a single-drawer model cook one layer at a time, while in a dual-zone air fryer split evenly and check the smaller or hotter drawer 2 minutes early.
Common pitfalls
- Cheese bubbling out by minute 6 with pale crumbs means the peppers are overfilled or tilted; level the filling with the cut edge, press crumbs into the cheese, and sit each half flat against the basket.
- Breadcrumbs staying dry and dusty after 10 minutes means they have not picked up enough fat; mist lightly with oil or press them directly onto the cheese rather than the pepper skin.
- Bacon still flabby while the chilli is soft means the rashers are too thick or overlapped; use thin streaky bacon, stretch it slightly, and wrap in a single layer with the seam underneath.
- Pepper skin wrinkled but filling still cool in the centre usually means the cream cheese was fridge-cold; soften fully before mixing and add 2–3 minutes at 170°C if needed.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher crunch; it browns a little faster, so check from minute 9.
- Swap cheddar for Red Leicester or Monterey Jack; both melt well, but milder cheeses may need a pinch more salt or smoked paprika.
- Use mini sweet peppers for a less spicy version; they are wetter than jalapeños, so cook cut-side up and expect 1–2 extra minutes.
- Omit bacon and add a light oil spray over the crumbs; this replaces some of the surface fat needed for browning.
Storage & reheating
Keep cooled poppers covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until the filling is hot and the crumbs crisp again.
Nutrition
Calories: 250
