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Air Fryer Jalapeño Poppers With Cream Cheese - Crispy, Creamy, and Easy

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8–10 fresh jalapeños, medium size
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar or Monterey Jack (or a blend)
  • 2 green onions, finely sliced (optional but recommended)
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon salt, more to taste
  • Freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil or melted butter (for the panko)
  • 4 slices cooked bacon, crumbled (optional)
  • Nonstick spray for the air fryer basket
  • Lime wedges and chopped cilantro for serving (optional)

Method
 

  1. Prep the jalapeños: Slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and membranes. For less heat, remove all of it. For more heat, leave a little membrane behind.
  2. Soften the cream cheese: Make sure the cream cheese is at room temperature so it mixes smoothly. If it’s cold, microwave for 10–15 seconds.
  3. Mix the filling: In a bowl, combine cream cheese, shredded cheese, green onions, garlic, onion powder, paprika, salt, and pepper. Stir until smooth and well blended. Fold in bacon if using.
  4. Make the crunchy topping: In a small bowl, toss panko with olive oil or melted butter and a pinch of salt. This helps the crumbs crisp up in the air fryer.
  5. Fill the peppers: Spoon or pipe the cheese mixture into each jalapeño half, leveling the tops. Don’t overfill, or the cheese will spill out as it cooks.
  6. Add the panko: Sprinkle a thin, even layer of panko on top of each filled jalapeño. Press gently so it sticks.
  7. Preheat the air fryer: Heat to 375°F (190°C) for 3 minutes. Lightly spray the basket with nonstick spray.
  8. Air fry: Arrange the jalapeños in a single layer, leaving a little space between them. Cook for 7–10 minutes, until the panko is golden and the peppers are tender but not mushy. Thicker peppers may need another 1–2 minutes.
  9. Rest and serve: Let them cool for 2–3 minutes. Top with cilantro and a squeeze of lime if you like. Serve hot.