Air Fryer Jalapeño Poppers

My neighbor brought over a platter of these one summer afternoon, and I spent the next hour trying to figure out what made them so much better than the deep-fried versions I'd had before. They were crispy without being greasy, and the jalapeños still had a little bite to them. She laughed when I asked for the recipe, saying it was just cream cheese and an air fryer. I made them the next weekend and haven't stopped since.

I made a double batch for a birthday party last fall, and they disappeared faster than anything else on the table. One friend who swore she didn't like spicy food ate four of them, then sheepishly asked if I had more. That's when I realized these aren't just jalapeño poppers, they're the kind of snack that makes people forget their own rules. The creamy filling balances the heat so well that even cautious eaters come back for seconds.

Ingredients

• 8 large fresh jalapeños: Choose firm, glossy peppers with smooth skin, and wear gloves when handling them if your hands are sensitive because the oils can linger for hours.
• 115 g cream cheese, softened: Let it sit at room temperature for at least 30 minutes so it mixes smoothly without lumps, which makes filling the peppers much easier.
• 115 g shredded cheddar cheese: Sharp cheddar adds a nice bite, but mild works too if you want the jalapeño flavor to stay front and center.
• 2 tablespoons chopped fresh chives or green onions: Fresh herbs make a real difference here, adding a bright note that dried versions just can't match.
• 1/2 teaspoon garlic powder: This deepens the flavor of the filling without overpowering the cheese.
• 1/4 teaspoon black pepper and 1/4 teaspoon salt: Season the filling well, because the jalapeños themselves don't add much salt.
• 1/2 cup plain breadcrumbs: Toss them with a little olive oil before sprinkling so they toast up golden and crunchy in the air fryer.
• 1 tablespoon olive oil: This helps the breadcrumbs crisp without drying out.
• 2 tablespoons cooked, crumbled bacon (optional): I add this when I'm feeling indulgent, and it turns the poppers into something almost decadent.

Instructions

Preheat the air fryer:

Set it to 190°C (375°F) and let it warm up for 5 minutes. This ensures the poppers start crisping right away.

Prep the jalapeños:

Slice each pepper in half lengthwise, then scoop out the seeds and white membranes with a spoon. If you like extra heat, leave a few seeds in.

Mix the filling:

Combine the cream cheese, cheddar, chives, garlic powder, pepper, and salt in a bowl, stirring until it's completely smooth. This takes about a minute with a sturdy spoon.

Stuff the peppers:

Spoon the cheese mixture into each jalapeño half, mounding it slightly on top. Don't be shy, a generous fill makes them more satisfying.

Add the breadcrumb topping:

Toss the breadcrumbs with olive oil in a small bowl, then press the mixture onto the tops of the filled peppers. This creates that golden, crispy layer.

Air fry:

Arrange the poppers in a single layer in the basket, working in batches if needed, and air fry for 8 to 10 minutes until the tops are golden and the peppers have softened. Serve them warm, straight from the basket.

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There's a moment when you pull these out of the air fryer and the smell hits you, all toasted cheese and roasted pepper, that makes the kitchen feel like the center of everything good. I've served them at casual dinners and holiday gatherings, and every time, someone ends up standing by the counter waiting for the next batch to finish. They've become my go to when I want something that feels special but doesn't require much effort.

Making Them Ahead

You can prep these poppers hours in advance and keep them covered in the fridge until you're ready to cook. Just add a minute or two to the air frying time if they're going in cold. I've done this for parties more times than I can count, and it makes hosting so much easier when you're not scrambling at the last minute.

Adjusting the Heat

If you're cooking for people with different spice tolerances, leave the seeds out of half the batch and mark them somehow, maybe with a toothpick or by arranging them on opposite sides of the basket. I learned this after watching a friend nervously nibble one pepper while everyone else devoured theirs. Now I always make a mild version alongside the spicier ones, and it keeps everyone happy.

Serving Suggestions

These poppers are perfect on their own, but a cool dip like ranch or sour cream balances the heat beautifully. I've also served them with a drizzle of hot honey, which adds a sweet kick that surprises people in the best way.

• Pair them with a cold beer or a crisp white wine for a simple appetizer spread.
• Arrange them on a platter with fresh cilantro or lime wedges for a little color and brightness.
• Leftovers reheat well in the air fryer for 3 to 4 minutes, though they rarely last long enough to worry about storage.

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These jalapeño poppers have earned their place in my regular rotation, and I hope they become one of your favorites too. There's something deeply satisfying about pulling a tray of golden, bubbling peppers out of the air fryer and watching them disappear.

Recipe FAQs

→ How do I reduce the spiciness of jalapeño poppers?

Remove all seeds and white membranes from the jalapeños, as these contain most of the heat. Wear gloves while handling to avoid skin irritation. For even milder poppers, soak the halved jalapeños in ice water for 15 minutes before stuffing.

→ Can I make these poppers ahead of time?

Yes! Prepare the stuffed jalapeños and store them covered in the refrigerator for up to 24 hours before air frying. Add the breadcrumb topping just before cooking for the crispiest results.

→ What can I substitute for cream cheese?

Try using softened goat cheese, mascarpone, or Greek yogurt cream cheese for different flavor profiles. Each provides a creamy base that pairs beautifully with the cheddar and spices.

→ Why are my poppers not crispy enough?

Ensure you've mixed the breadcrumbs with olive oil before topping, as this helps them crisp up. Don't overcrowd the air fryer basket—leave space between poppers for proper air circulation. You can also spray lightly with cooking oil before air frying.

→ Can I bake these instead of using an air fryer?

Absolutely! Bake at 200°C (400°F) for 15-20 minutes on a parchment-lined baking sheet until the tops are golden and the jalapeños are tender. The texture will be slightly different but equally delicious.

→ What dipping sauces pair well with jalapeño poppers?

Ranch dressing, sour cream, cilantro-lime crema, or cool avocado dip complement the spicy heat perfectly. For extra kick, try sriracha mayo or chipotle aioli.