Air fryer jalapeno poppers
These cheesy jalapeno poppers are just what you need for the game season. They are easy, quick and delicious just on their own or with a dip. You can make these keto-friendly too.
Servings: 12 pieces
Calories: 50kcal
Equipment
- 1 Mixing bowl
- 1 Paring knife
- 1 chopping board
- 1 sharp spoon
- 1 Air fryer or bake in the oven.
Ingredients
For the filling
- 4 oz softened cream cheese
- 1/2 cup shredded cheddar
- 1/2 cup bread crumbs
- 1 tsp garlic powder
- 1.5 tbsp finely chopped green onions
- 1 tsp paprika
- 1/2 tsp salt
For the jalapenos
- 6 jalapenos
Instructions
Prep the peppers
- Wash and wipe dry the jalapenos.
- Slice them into halves lengthwise.
- Core the peppers using a sharp spoon and scrape out the edges.
- Fill each pepper half with 2 to 3 tsp of filling.
- Make sure the filling covers the rim of the peppers too.
Make the filling
- Soften the cream cheese.
- Add the softened cream cheese to a mixing bowl along with the shredded cheddar cheese, 1/4 cup bread crumbs, garlic powder, paprika, green onions and salt.
- Combine everything by gently mashing the cream cheese into the other ingredients.
- Your filling should resemble something like a pasty dough.
Coat them in bread crumbs
- Spread out the remaining 1/4 cup bread crumbs over a plate.
- Now, press the peppers, filling side down, onto the bread crumbs gently.
- Do this with all the filled peppers.
Air fried jalapeno poppers
- Place the filled jalapenos in the air fryer basket.
- Do not over crowd them.
- Set the temperature to 375 F (190 C) and air fry them for 8 to 10 minutes.
- Stop mid way around the 5th minute and check on the peppers once.
- Keep an eye on the peppers after the 8th minute mark since they tend to burn quickly.
- Air fry the poppers till the cheese is melty and the jalapenos are blistered.
- They should look golden brown and crusty at the top after they are done.
Oven baked cheesy poppers
- Preheat the oven at 375 F ( 190 C). Line a baking tray with parchment paper.
- Follow the steps from for prepping and filling the peppers.
- Arrange the stuffed peppers on the tray without any overlaps.
- They should be spaced at least 1 inch apart.
- Bake the peppers for 10 to 12 minutes until the tops are golden.
Notes
- Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
- Use a sharp paring knife to cut the jalapenos into halves. Core them using a sharp spoon instead of a knife to avoid breaking them. If you want a spicier version of these poppers, leave a few seeds in the jalapenos intact.
- Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
- Check how to make these in the oven under the section titled ' Method'.
- Do not overcrowd the air fryer basket. Doing this will steam the peppers and make them soggy instead of crispy. There should be at least 1 inch gap between each filled pepper.
- Air fryer timings may vary based on its model and capacity.
- Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.
- Nutrition facts provided here is an estimate provided based on an online nutrition calculator tool. This should not be substituted for a professional nutrition expert's advice and must be treated as a rough guide only.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 50kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 226mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 1mg
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