Air Fryer Jalapeno Poppers
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If you’re looking for an easy appetizer recipe that will WOW your guests, look no further than Air Fryer Jalapeno Poppers! These delicious poppers are stuffed with a cheesy mixture of cream cheese, mayo, and cheddar cheese and then wrapped in bacon. They’re golden brown and crispy on the outside and deliciously cheesy on the inside.
Like my easy Mini Caprese Skewers, there are one of my Easy Appetizer Recipes you will want to bookmark.
Why this recipe
Delicious. This classic appetizer is perfect for game day, a super bowl party, potlucks, summer barbecues, and more. Not only are they easy to make, but the flavor combination of creamy cheese, smoky bacon, and spicy jalapenos is simply irresistible.. Best of all, they’re a breeze to make – just follow the simple steps! below.
Make Ahead. You can also make this jalapeno poppers recipe ahead of time, so all your guests have to do is pop them in an air fryer for a few minutes before enjoying them!
Inexpensive. These are made with simple ingredients, so they are easy on your budget.
Ingredients for homemade jalapeno poppers
- Fresh jalapenos – cut in half lengthwise and seeded.
- Softened cream cheese – room temperature.
- Mayonnaise – high-quality mayo works the best.
- Shredded sharp cheddar cheese – grated or store-bought is fine.
- Crumbled feta cheese
- Garlic powder
- Ground black pepper
- Chives – finely chopped.
- Panko bread crumbs – regular breadcrumbs are fine to use as well.
- Butter – melted.
How to make this easy appetizer recipe
Step one – Cut the jalapenos in half longways. With a spoon, remove the seeds and discard them. Set the jalapenos aside.
Step two – Mix cream cheese, mayonnaise, cheddar cheese, feta cheese, garlic powder, pepper, and 2 tablespoons of chives into a medium bowl.
Step three- In a small bowl, combine the Panko breadcrumbs and melted butter.
Step four – With a spoon or small spatula, fill each jalapeño half with the cream cheese mixture.
Step five – Coat the cheese-stuffed peppers by dipping each cheese-filled jalapeno into the breadcrumb mixture to coat.
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Place the stuffed jalapeño peppers in a single layer in the air fryer basket and cook for 6-8 minutes at 325˚F or until the tops are golden brown. Don’t cook any longer, as they can go soggy. Remove from the air fryer and sprinkle 1 teaspoon of chives on top.
Tips for best results
- Spray the air fryer basket with cooking spray to prevent sticking.
- Alternative to Panko breadcrumbs: regular breadcrumbs.
- Wearing plastic gloves when preparing will keep the jalapeno juices off your fingers.
- Can use dishwashing liquid to remove the jalapeño oil from your hands.
- Can be made ahead of time (minus the chives for garnish).
- Top your jalapeno peppers with some green onions for extra crunch and flavor.
- Dry off the jalapeno peppers well with a paper towel before stuffing.
- You can use dairy-free cream cheese instead of regular cream cheese if you prefer.
Yes, these can be cooked in the oven by cooking at 425 degrees F. Line a cookie sheet with foil and bake for 9 to 12 minutes or until golden brown on top. See my oven baked jalapeno popper recipe.
These can be stored in an airtight container in the fridge for up to 2 days and in the freezer for up to 3 months. Can be cooked frozen. Time will be 3-5 minutes longer if they are frozen. Add more melted butter on top before cooking, whether from the refrigerator or freezer.
Ranch dressing is an excellent option for dipping. You could also try blue cheese dressing.
To make this recipe low carb, you can omit the breadcrumbs and wrap the peppers with a slice of bacon instead.
Yes. You can wrap them in bacon or you can top with crumbled bacon or even add crumbled bacon to the cheese mixture.
What to Make Next
Try another simple air fryer recipe. Try these easy Air fryer Zucchini Sticks , these Air Fryer Hamburgers or this Air Fryer Kielbasa recipes. So quick and easy, while also delicious!
More great easy air fryer recipes
Air Fryer Jalapeno Poppers
Equipment
- air fryer
- sharp knife
- wooden spoon
Ingredients
- 7 small -10 (medium) fresh jalapenos, cut in half lengthwise and seeded
- 4 oz cream cheese
- 2 tablespoon mayonnaise
- 1/4 cup sharp shredded cheddar cheese
- 2 tablespoon crumbled feta cheese
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 tablespoons chives finely chopped
- ¼ cup panko crumbs
- 1 tablespoon butter melted
- 1 teaspoon chives finely chopped (for garnish)
Instructions
- Cut the jalapenos in half longways. With a spoon remove the seeds and discard them. Set the jalapenos aside.
- Mix the cream cheese, mayonnaise, cheddar cheese, feta cheese, garlic powder, pepper, and 2 tablespoons of chives into a medium-sized bowl.
- With a spoon or small spatula fill each jalapeno with the cheese mixture.
- In a small bowl combine the Panko breadcrumbs and melted butter.
- Coat the cheese-stuffed peppers by dipping each cheese-filled jalapeno into the crumbs to coat.
- Cook for 6-8 minutes at 325˚F or until the tops are golden brown. Don’t cook any longer as they can go soggy.
- Remove from the air fryer and sprinkle 1 teaspoon of chives on top.
Notes
Can top with crumbled bacon or even add crumbled bacon into the cheese mixture.
Alternative to Panko breadcrumbs: regular breadcrumbs.
Wearing plastic gloves when preparing will keep the jalapeno juices off your fingers.
Can use dishwashing liquid to remove the jalapeño oil from your hands.
Can be cooked in the oven by cooking at 425 degrees F. Line a cookie sheet with foil and bake for 9 to 12 minutes or until golden brown on top.
Can be made ahead of time (minus the chives for garnish). Can be stored in the fridge for up to 2 days and in the freezer for up to 3 months. Can be cooked frozen. Time will be 3-5 minutes longer if they are frozen. Add more melted butter on top before cooking, whether from the refrigerator or freezer.
Nutrition
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Yours are gorgeous. I’m having Cassidy drag up the air fryer RIGHT NOW.
I can’t wait to try this recipe, we love jalapeno poppers! Anything made in the air fryer is just so much easier!
Agree on the air fryer – so easy!
I made these tonight, didn’t have any mayo, but used sour cream instead! They were fabulous! Thanks for sharing.
Great idea Melanie! I will have to try that.