Air fryer recipe · Starters
Cheddar Cream Cheese Stuffed Jalapenos
Fiery jalapeno halves loaded with a molten cheddar cream cheese blend and a crunchy crumb crown.
- 16 minTotal time
- 195°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 365kcal
- 11.3 gprotein
- 19.5 gcarbs
- 28.0 gfat
- 5.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Jalapenos10
- Cream cheese1/2 cup
- Cheddar, grated1/2 cup
- Smoked paprika1/2 tsp
- Panko breadcrumbs1/3 cup
- Olive oil1 tbsp
Method
Halve and seed
Slice each jalapeno lengthwise and scrape out the seeds and white ribs with a small spoon for gentler heat. Wash your hands well afterward so the pepper oils do not sting your eyes later.
Blend the cheeses
Mix the cream cheese with the grated cheddar, smoked paprika and a pinch of salt until evenly combined. Keep the blend thick enough to hold its shape so it stays put in the pepper boats.
Fill the boats
Spoon the cheese mixture into each jalapeno half, levelling it flush with the rim. Press a layer of panko over the top of each so it bakes into a crisp, golden crust over the soft cheese.
Drizzle with oil
Lightly drizzle the olive oil over the panko so it toasts to a golden crunch. Setting the halves cut side up keeps the cheese from leaking out as it softens and melts in the heat.
Air-fry until molten
Air-fry at 195°C for 10 min until the cheese is bubbling and the panko is crisp and golden. Let them cool for two minutes before serving so the molten cheese settles and does not burn your mouth.
