📝 About This Recipe
Elevate your appetizer game with these perfectly balanced jalapeño poppers that skip the heavy deep-fryer for a lighter, crispier air-fried finish. Each pepper is stuffed with a velvety blend of three cheeses, smoky bacon, and fresh herbs, then topped with a golden Panko crust that provides a satisfying crunch. Whether you're hosting a game day party or looking for a spicy weeknight snack, these poppers deliver a symphony of heat, smoke, and creaminess in every bite.
🥗 Ingredients
The Peppers
- 12 large Jalapeño peppers (fresh, firm, and uniform in size)
Creamy Filling
- 8 ounces Cream cheese (softened to room temperature)
- 1 cup Sharp cheddar cheese (freshly shredded)
- 1/2 cup Monterey Jack cheese (shredded)
- 4 slices Bacon (cooked until crispy and finely crumbled)
- 2 tablespoons Fresh chives (finely minced)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Black pepper (freshly cracked)
Crunchy Topping
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese (finely grated)
- 1 tablespoon Butter (melted)
- 1 tablespoon Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure an even cooking environment.
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2
Prepare the jalapeños by slicing them in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes; leave the stems intact for a beautiful presentation and easier handling.
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3
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, crumbled bacon, chives, garlic powder, onion powder, smoked paprika, and black pepper.
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4
Use a sturdy spatula or fork to fold the filling ingredients together until the mixture is smooth and the spices are evenly distributed.
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5
In a separate small shallow bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and the melted butter. Stir until the crumbs are evenly moistened.
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6
Using a small spoon or offset spatula, fill each jalapeño half with the cream cheese mixture. Be generous but keep the filling flush with the edges of the pepper.
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7
Press the filled side of each jalapeño firmly into the Panko mixture so the breadcrumbs adhere to the cream cheese.
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8
Lightly grease the air fryer basket with a high-smoke point oil spray (like avocado or canola oil) to prevent sticking.
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9
Arrange the peppers in the air fryer basket in a single layer, ensuring they are not touching so the hot air can circulate freely.
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10
Air fry at 375°F for 10-12 minutes. The peppers should be tender-crisp and the Panko topping should be a deep golden brown.
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11
Carefully remove the poppers from the basket using tongs and transfer them to a serving platter.
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12
Allow the poppers to rest for 3-5 minutes before serving; this allows the molten cheese to set slightly so it doesn't run out when bitten.
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13
Garnish with freshly chopped cilantro and serve immediately while hot and crispy.
💡 Chef's Tips
Wear gloves when handling jalapeños to avoid 'pepper burn' on your skin or accidentally touching your eyes. For a vegetarian version, swap the bacon for sun-dried tomatoes or finely diced smoked tempeh. If you prefer more heat, leave a few seeds in the peppers or add a dash of cayenne pepper to the cream cheese filling. Do not overfill the peppers; if the cheese is piled too high, it will bubble over and create a mess in your air fryer. To reheat leftovers, pop them back in the air fryer at 350°F for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve with a side of cool buttermilk ranch or blue cheese dressing for dipping. Pair with a crisp, cold Mexican lager or a citrusy IPA to cut through the richness of the cheese. Arrange on a platter with fresh lime wedges to squeeze over the top for a bright, acidic finish. Serve alongside other air-fried appetizers like chicken wings or sweet potato fries for a complete party spread. A side of sweet chili sauce or apricot jam provides a delicious 'sweet and heat' contrast.