Crispy Jalapeno Poppers
Crispy Jalapeno Poppers are made with jalapenos, cream cheese, cheddar, and bacon; air fry at 375°F for 12 minutes until bubbly and crispy with a creamy, spicy filling.
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Method
- 1
Halve jalapenos lengthwise and scrape out seeds and membranes. Wear gloves.
- 2
Mix cream cheese, cheddar, garlic powder, salt, and pepper. Fill each jalapeno half generously.
- 3
Wrap each popper with a half strip of bacon, or sprinkle panko on top and spray with oil.
- 4
Air fry at 375°F for 10-12 minutes until bacon is crispy and filling is bubbly.
- 5
Cool 2-3 minutes before serving — the filling is extremely hot.
Pro tip. Leave some membrane in if you want more heat, remove all of it for mild. Wearing gloves while handling jalapenos is not optional — touching your eyes later is painful.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 calories a serving.
- 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. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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