I’m new at using an air fryer, but I have to say that despite its large size taking up significant real estate in my cupboard, I’m liking the results of what I “fried” in it. One of my first successes were these Air Fryer Jalapeno Poppers. I assembled them with a bacon wrap because I enjoy serving tidbits wrapped in bacon, like Green Bean Bundles and Bacon Wrapped Stuffed Dates. I’m going to have to try both of those in the air fryer!
This is a fun little project to put together. All you need is fresh jalapenos, halved with the seeds and veins removed, cream cheese, shredded cheddar, and strips of bacon. I prefer regular cut, not thick.
Gluten Free!
Surprise! These poppers rely on bacon to give them a crunchy outer coating. No messy dipping and coating, and all of your friends and family get to indulge in this snack.
Gloves and Gum
If you have the slightest tendency to be sensitive to the feels and smells of hot peppers, take precautions. Call me a baby, but I’m careful ever since Super Bowl XXXVIII when I de-seeded jalapenos bare-handed and spent the evening in pain. So I recommend using a glove on the hand that touches the peppers. Additionally, you can chew gum to help ward off the smells if the spice in the air causes you to choke. Like I do.
Assembling Your Air Fryer Jalapeno Poppers
All you have to do is cream together the shredded cheddar and cream cheese, and spread a spoonful into each jalapeno half. Wrap it in a piece of bacon, secure with a toothpick, and place into the air fryer.
These go for about 10 minutes at 370°, but you should check them at 6 minutes and rotate out for the next batch, trading again for the final 4 minutes so they can be served all at once. Let them cook until they’re crispy, keeping watch so you don’t overdo it. Who needs breading when you have the crunch of bacon? These gluten-free poppers are even more satisfying than the frozen ones!
Air Fryer Jalapeno Poppers
Ingredients
- 6 each jalapenos
- 4 oz cream cheese
- 1/2 c shredded cheddar
- 1/2 t garlic powder
- 12 strips bacon thin-sliced
- 12 toothpicks to secure bacon
Instructions
- Wearing gloves, wash jalapenos. Trim off stem, cut in half lengthwise, and remove seeds and veins. Place on a paper towel to dry completely.
- Combine softened cream cheese and shredded cheddar until fully creamed together. Add a little bit of garlic powder if desired.
- Spread a big spoonful (1 Tablespoon +) into each jalapeno half.
- Wrap with a slice of bacon and secure with toothpick.
- Arrange half of the poppers in your air fryer (or all of them, if space allows) in a single layer and cook at 370°. Check at 6 minutes. Continue another 4 minutes if they aren't crispy yet.
- Option: Rotate out the first batch after 6 minutes. Cook the second batch for 6 minutes, and then trade again, going another 4 minutes, with each batch. This way, you are able to serve all of the poppers at once.
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