Air Fryer Bacon Wrapped Jalapeños
Bacon Wrapped Jalapeños combine jalapeño halves, cream cheese, cheddar, and thin-cut bacon; air fry at 370°F for 15 minutes until crispy and spicy-smoky.
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Method
- 1
Halve jalapeños lengthwise and remove seeds and membranes with a small spoon.
- 2
Mix cream cheese, shredded cheddar, garlic powder, and smoked paprika until well combined.
- 3
Fill each jalapeño half generously with the cheese mixture.
- 4
Wrap each stuffed half with a half-slice of bacon and secure with a toothpick.
- 5
Arrange in a single layer in the air fryer basket and cook at 370°F for 12–15 minutes, flipping halfway, until bacon is crispy and peppers are tender.
Pro tip. For milder heat, soak the seeded jalapeño halves in cold water for 30 minutes before stuffing. Use thin-cut bacon rather than thick-cut so it crisps up properly in the air fryer without overcooking the peppers.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 1-2 minutes. 90 seconds is usually enough. Place on parchment if you want to catch the grease. Full reheat guide for bacon.
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