Ingredients
Scale
- 6-8 large fresh jalapeño peppers
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, freshly shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 6-8 slices bacon, cut in half crosswise
- Optional: 2 tablespoons fresh chives or green onions, finely chopped
- Cooking spray or oil mister
Instructions
- Prepare the Jalapeños – Wearing kitchen gloves to protect your hands, cut each jalapeño in half lengthwise from stem to tip. Using a small spoon or melon baller, carefully scrape out all the seeds and white membranes (ribs) from inside each pepper half. The more thoroughly you remove these, the milder your poppers will be. Rinse the pepper halves under cold water and pat completely dry with paper towels.
- Make the Cheese Filling – In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt. Using a fork or hand mixer, blend until smooth and creamy with no lumps. If using chives or green onions, fold them in now.
- Stuff the Peppers – Using a small spoon or offset spatula, generously fill each jalapeño half with the cheese mixture, mounding it slightly. The filling should be packed in well and slightly overfilled—it will compress when you wrap the bacon. You should have just enough filling for all pepper halves.
- Wrap with Bacon – Take one half-slice of bacon and wrap it around each stuffed jalapeño half, starting at one end and spiraling to the other, covering as much of the pepper as possible. Secure the bacon end with a toothpick, piercing through the pepper to hold everything in place. The bacon should be snug but not stretched so tight it tears.
- Preheat the Air Fryer – Preheat your air fryer to 370°F (188°C) for 3-5 minutes. This ensures even cooking and helps the bacon crisp properly from the start.
- Arrange in Air Fryer – Lightly spray the air fryer basket with cooking spray. Place the jalapeño poppers in a single layer in the basket, seam-side up (where the bacon ends are), leaving a little space between each one for air circulation. Don’t overcrowd—work in batches if necessary. Lightly spray the tops of the poppers with cooking spray to help them crisp.
- Air Fry First Batch – Cook at 370°F for 10-12 minutes, until the bacon is crispy and browned and the cheese is bubbly. Check at the 8-minute mark—if the bacon is browning too quickly, reduce temperature to 350°F. Every air fryer cooks slightly differently, so watch your first batch carefully and adjust timing for subsequent batches.
- Rest and Serve – Using tongs, carefully remove the poppers from the air fryer basket and place on a serving platter. Let them rest for 3-5 minutes before serving—the filling will be extremely hot! Remove toothpicks before serving or warn guests. Repeat with remaining poppers if cooking in batches.
Notes
- Jalapeño heat varies significantly—taste a small piece of one pepper to gauge heat level before stuffing
- Wear gloves when handling jalapeños and avoid touching your face or eyes
- Remove toothpicks before serving or make sure guests know they’re there
- For crispier bacon, cook at 380°F for 10 minutes, but watch closely to prevent burning
- Poppers can be assembled up to 24 hours ahead and refrigerated until ready to cook
- For a non-bacon version, omit bacon and simply air fry stuffed peppers at 370°F for 8-10 minutes
- Don’t skip preheating the air fryer—it’s important for even cooking and crispy bacon
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jalapeño popper (based on 14 poppers total)
- Calories: 95
- Sugar: 1g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg