Description
Make crispy, cheesy bacon wrapped jalapeno poppers quickly in your air fryer. This recipe provides simple steps for perfect texture.
Ingredients
Scale
- 12 medium jalapeno peppers
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 12 thin slices bacon
Instructions
- Prepare the jalapenos: Cut each pepper in half lengthwise. Use a small spoon or knife to scrape out the seeds and white membranes. Wear gloves when handling the peppers.
- Mix the filling: In a bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth.
- Stuff the peppers: Spoon or pipe the cheese mixture evenly into each jalapeno half. Do not overfill.
- Wrap with bacon: Wrap one slice of bacon around the center of each stuffed pepper half, securing the filling. You may need to secure the bacon with a toothpick if it does not stay closed, but try to wrap tightly first.
- Preheat the air fryer to 375 degrees Fahrenheit for 3 minutes.
- Arrange the poppers in a single layer in the air fryer basket. Do not overcrowd the basket; cook in batches if necessary.
- Air fry for 10 to 12 minutes. At the 6-minute mark, carefully flip the poppers over to ensure even crisping of the bacon.
- Continue cooking until the bacon is crispy and the cheese filling is hot and melted.
- Remove from the air fryer and let cool slightly before serving.
Notes
- For less heat, remove all white pith and seeds from the jalapenos.
- If you use thick-cut bacon, you may need to increase the cooking time by 2 to 4 minutes.
- If the bacon does not crisp fully, you can briefly place the poppers under the broiler in your oven for 1 minute, watching closely.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 45