Ingredients
Scale
- 12 medium jalapeno peppers
- 8 oz cream cheese (softened to room temperature)
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
- Fresh chives for garnish (optional)
- Cooking spray (olive oil or avocado oil)
Instructions
- Wash the jalapenos and pat them dry. Slice each pepper in half lengthwise. Use a small spoon to scoop out the seeds and the white membranes. If you prefer a spicier popper, you can leave a few seeds behind, but removing the membrane is the best way to control the heat. Wear gloves during this step to avoid irritating your skin or eyes.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika. Use a spatula or a sturdy spoon to mix until the ingredients are well-incorporated and the texture is smooth. If the cream cheese is too cold, it will be lumpy, so ensure it is truly at room temperature before starting.
- Spoon the cream cheese mixture into each jalapeno half, spreading it evenly so it is flush with the edges of the pepper. Do not overfill them, or the cheese will bubble over and make a mess in your air fryer. In a separate small bowl, toss the Panko breadcrumbs with the melted butter. Press the top of each stuffed pepper into the breadcrumbs to create a crunchy crust.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the jalapeno poppers in the basket in a single layer, ensuring they are not touching. Cook for 8 to 10 minutes, or until the peppers are tender and the breadcrumbs have turned a beautiful golden brown. Work in batches if necessary.
- Carefully remove the poppers from the air fryer using tongs. Let them sit for 2 to 3 minutes before serving; this allows the cheese to set so it doesn’t run out when you take your first bite. Garnish with chopped fresh chives if desired and serve while warm.
- Cook Time: 25 minutes