Air fryer recipe · Starters
Jalapeno Poppers
Creamy cheese-stuffed jalapenos in a crunchy crumb coat with a gentle kick.
- 18 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 495kcal
- 14.6 gprotein
- 26.5 gcarbs
- 37.2 gfat
- 4.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Fresh jalapenos8
- Cream cheese1 cup
- Grated cheddar1/2 cup
- Breadcrumbs3/4 cup
- Garlic powder1/2 tsp
Method
Halve and seed
Slice each jalapeno lengthways and scrape out the seeds and white ribs with a small spoon. Most of the fierce heat sits in those ribs, so taking them out leaves a gentle warmth and the bright, fresh pepper flavour.
Mix the filling
Beat the cream cheese with the grated cheddar and garlic powder until smooth and easy to spread. A pinch of salt lifts the flavour. Softening the cream cheese at room temperature first makes it much easier to mix evenly.
Stuff the halves
Spoon the filling into each pepper boat and level it flush with the rim. Resist packing it above the edge, because an overfilled popper bubbles over in the heat and the cheese leaks out and burns onto the basket.
Press in crumbs
Dip the cheesy side of each popper into the breadcrumbs and press gently so they stick in an even layer. This crumb cap toasts into a crisp golden lid in the basket and gives a nice crunch against the soft filling.
Arrange upright
Set the poppers crumb side up in a single layer so the filling stays level and does not run out. A light mist of oil over the crumb tops helps them turn an even, deep golden instead of drying out pale.
Air-fry to bubbly
Air fry at 190°C for 9 min until the peppers soften and the crumb tops turn golden. Let them sit for a minute or two before biting in, as the cheese filling holds a lot of heat and will be molten straight from the basket.
