Air Fryer Jalapeño Poppers (Print Version)

Crispy jalapeños stuffed with creamy cheese filling, air-fried to golden perfection in just 25 minutes.

# Components:

→ Jalapeños

01 - 8 large fresh jalapeños

→ Filling

02 - 4 oz cream cheese, softened
03 - 4 oz shredded cheddar cheese
04 - 2 tablespoons chopped fresh chives
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Coating

08 - 1/2 cup plain breadcrumbs
09 - 1 tablespoon olive oil

→ Optional Toppings

10 - 2 tablespoons cooked, crumbled bacon

# Directions:

01 - Preheat your air fryer to 375°F for 5 minutes.
02 - Wash the jalapeños. Slice each in half lengthwise and use a spoon to carefully remove seeds and membranes. Wear gloves if sensitive to spice.
03 - In a bowl, combine cream cheese, cheddar cheese, chives, garlic powder, black pepper, and salt until smooth.
04 - Fill each jalapeño half with the cheese mixture, mounding slightly.
05 - In a small bowl, mix breadcrumbs with olive oil. Sprinkle or press the breadcrumb mixture onto the tops of the filled jalapeños.
06 - Arrange the poppers in a single layer in the air fryer basket, working in batches if needed.
07 - Air fry for 8 to 10 minutes until the tops are golden and the jalapeños are tender.
08 - If desired, sprinkle with crumbled bacon immediately after cooking. Serve warm.

# Expert Advice:

01 -
  • They crisp up on the outside while staying tender inside—no deep-fried mess required.
  • The creamy, cheesy filling balances the heat in a way that keeps you reaching for one more.
  • Prep takes barely fifteen minutes, which means you can have hot appetizers ready before anyone even asks what's for dinner.
02 -
  • Don't skip removing the seeds and membranes completely—they're where most of the heat lives, and you want control over how spicy these end up.
  • The air fryer temperature matters; too high and your breadcrumb coating browns before the jalapeño softens, too low and you're waiting forever for that crispy top.
  • Make sure your cream cheese is actually softened before mixing—cold cream cheese won't blend smoothly and you'll end up with a lumpy filling that doesn't spread evenly.
03 -
  • Use a small melon baller or the tip of a vegetable peeler instead of a spoon for removing seeds—it's faster and you'll have more control over how much you take out.
  • Pat your jalapeños dry with paper towels before filling them; any moisture on the skin means the breadcrumb coating won't stick as nicely and you'll lose that golden crust.
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