Air Fryer Jalapeño Poppers (Printable)

Crispy jalapeños with creamy cheese filling, air-fried to golden perfection in just 25 minutes.

# What You'll Need:

→ Jalapeños

01 - 8 large fresh jalapeños

→ Filling

02 - 4 oz cream cheese, softened
03 - 4 oz shredded cheddar cheese
04 - 2 tablespoons chopped fresh chives
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Coating

08 - 1/2 cup plain breadcrumbs
09 - 1 tablespoon olive oil

→ Optional Toppings

10 - 2 tablespoons cooked crumbled bacon

# How-To Steps:

01 - Preheat your air fryer to 375°F for 5 minutes.
02 - Wash the jalapeños. Slice each in half lengthwise and use a spoon to carefully remove seeds and membranes. Wear gloves if sensitive to spice.
03 - In a mixing bowl, combine cream cheese, cheddar cheese, chives, garlic powder, black pepper, and salt. Mix until smooth.
04 - Fill each jalapeño half with the cheese mixture, mounding slightly.
05 - In a small bowl, mix breadcrumbs with olive oil. Sprinkle or press the breadcrumb mixture onto the tops of the filled jalapeños.
06 - Arrange the poppers in a single layer in the air fryer basket. Work in batches if needed.
07 - Air fry for 8 to 10 minutes until the tops are golden and the jalapeños are tender.
08 - If desired, sprinkle with crumbled bacon immediately after cooking. Serve warm.

# Expert Advice:

01 -
  • They cook faster than you can preheat a regular oven, and the air fryer gives them a crispy top without any deep frying mess.
  • The creamy filling balances the heat perfectly, so even pepper skeptics come back for seconds.
02 -
  • Don't skip softening the cream cheese—I tried mixing it cold once and ended up with chalky lumps that never smoothed out, even after five minutes of furious stirring.
  • If your air fryer runs hot, check the poppers at 7 minutes to avoid burning the breadcrumbs, because every model behaves a little differently.
03 -
  • Run your spoon under cold water before scooping out the jalapeño seeds—it helps prevent the oils from sticking to your hands and makes cleanup easier.
  • If you're batch cooking, keep the first round warm in a low oven (around 95°C or 200°F) while you finish the rest, so everything hits the table hot.
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