American
Air Fryer Jalapeño Poppers
Halved jalapeños are filled with cream cheese and cheddar, topped with a few crumbs, and air-fried until the peppers soften and the filling is hot.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Seed the peppers if you want less heat.
- A little crumb topping browns better than a bare filling.
- 370°F softens the pepper without burning the cheese.
- They are an appetizer, four halves a person.
Ingredients
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Instructions
- 1
Heat the air fryer to 370°F. Halve the jalapeños lengthwise and scrape out the seeds and ribs.
- 2
Mix the cream cheese, cheddar, chives, garlic powder, and salt. Spoon it into the pepper halves.
- 3
Toss the panko with the oil and sprinkle it over the filling.
- 4
Cook 8 to 10 minutes, until the peppers are tender and the crumbs are brown.
- 5
Cool 3 minutes before eating. The filling stays hotter than the pepper.
Pro tips
- Wear gloves when you seed a lot of jalapeños.
- If the peppers tip, nestle them so the filling stays up.
- Leave a few seeds in if you want a hotter bite.
Easy substitutions
- Cheddar
- Pepper Jack
- Cream cheese
- A mix of cream cheese and shredded cooked chicken
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Air-fry at 350°F for 4 minutes, until the filling is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 180
- Protein
- 6 g
- Carbs
- 6 g
- Fat
- 15 g
- Fiber
- 1 g
Moderate · Air Fryer · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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