Air Fryer Jalapeño Poppers
Crispy on the outside, creamy and spicy on the inside, and ready in under 30 minutes. These little bites pack so much flavor that they always disappear fast, no matter the occasion. The air fryer makes this whole process so much easier than deep frying. You get that satisfying crunch without the mess of a pot of hot oil.
Equipment
- Air fryer Basket-style or oven-style both work
- Cutting board Non-slip with juice groove recommended
- Sharp knife
- Mixing bowl Medium-sized
- Spoon or small spatula For filling
- Baking sheet or plate For staging
- Small bowl For panko breadcrumbs
- Latex or disposable gloves Essential for handling jalapeños
- Tongs For removing hot poppers
- Cooking spray For coating panko
Ingredients
- 12 fresh jalapeños halved and seeded
- 8 oz cream cheese 226g, softened
- 1 cup shredded cheddar cheese about 120g
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup panko breadcrumbs about 60g
- Cooking spray for coating
- Latex gloves for handling jalapeños
For Serving (Optional)
- Ranch dressing for dipping
- Sour cream for dipping
- Hot sauce for dipping
Instructions
- Put on gloves. Rinse and dry jalapeños. Cut each in half lengthwise. Scoop out seeds and white membrane with a small spoon.
- In a medium bowl, mix softened cream cheese, shredded cheddar, garlic powder, and onion powder until smooth and fully combined.
- Pour panko breadcrumbs into a small shallow bowl. Place next to the jalapeño halves.
- Scoop about 1 to 1½ teaspoons of cream cheese filling into each jalapeño half, pressing firmly. Fill all 24 halves.
- Press the cream cheese side of each filled jalapeño into the panko breadcrumbs. Place coated poppers cheese side up on a plate.
- Lightly spray the panko-coated tops of all poppers with cooking spray to help them brown.
- Preheat air fryer to 375°F (190°C) for 3 minutes. Place poppers in a single layer, cheese side up. Do not overcrowd.
- Air fry at 375°F (190°C) for 10-12 minutes until panko is deep golden brown and jalapeño skin is slightly blistered.
- Use tongs to remove poppers from air fryer. Let cool for 2-3 minutes before serving with your favorite dipping sauce.
Notes
- Soften cream cheese fully: Leave it out on the counter for at least 30 minutes before mixing to avoid lumps.
- Wear gloves the entire time: Jalapeño oils can cause burning sensation on skin and especially near eyes. Keep gloves on while filling peppers too.
- Don't skip the cooking spray: It's the key to getting a golden crust. Without it, panko stays dry and pale.
- Cook in a single layer: Crowding the air fryer basket traps steam and prevents crisping. Do multiple batches if needed.
- Adjust spice level: Remove all seeds and white membrane for mild poppers. Leave some seeds in for more heat.
- Press panko firmly: The more contact between breadcrumbs and cream cheese, the better they stick during cooking.
- Make-ahead: Assemble poppers up to 24 hours in advance, cover and refrigerate. Add 1-2 extra minutes to cook time.
- Freeze uncooked poppers: Freeze on a baking sheet until solid, then transfer to a zip-top bag for up to 1 month. Cook from frozen at 375°F for 14-16 minutes.
- Avoid microwave for reheating: It makes the panko soggy and the filling rubbery. Use air fryer at 350°F for 4-5 minutes or oven at 375°F for 8-10 minutes.
- Bacon-wrapped variation: Wrap each filled jalapeño half with half a strip of bacon, air fry at 380°F for 12-14 minutes.
Nutrition
Serving: 2poppersCalories: 110kcalCarbohydrates: 6gProtein: 3gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 140mgPotassium: 45mgFiber: 0.5gSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 2mg
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