A creamy, cheesy bacon-studded mixture stars in this quick-fix recipe for Air Fryer Jalapeño Poppers that cook in just 8 minutes. Not a fan of spice? Read on for how to minimize the heat of this poppable favorite.
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Jalapeño poppers always manage to excite all of my tastebuds. They’re crispy, yet richly cheesy. Spicy and savory, yet endlessly crunchable. They’re one of my favorite things to set out for a game day spread, cocktail party or realty TV binge sessions, especially with plenty of Homemade Buttermilk Ranch Dressing for dipping.
The most dangerous part of this Air Fryer Jalapeno Poppers recipe? How quickly it comes together, all thanks to your handy air fryer. If you just so happen to be in the market for an air fryer, head on over to Amazon to snag my rec for the best air fryer!
How to Make Jalapeño Poppers Not Spicy
We’ve all been there. You love the rich, creamy filling in a jalapeño popper, but not so much the added kick. Thankfully, it couldn’t be simpler to decrease the heat. All you need to do is make sure you limit the amount of seeds and white membrane (pith) in your jalapeño halves.
Once you slice the jalapeños lengthwise, scoop out all the seeds and pith with a spoon and dispose of it. The seeds are the main source of capsaicin, a chemical compound found in peppers that is the reason for that spicy burn you experience when eating hot foods.
My other handy tip? Be sure to wear gloves to be on the safe side when handling your jalapeños. This will make sure none of the stray heat from the seeds ends up where you don’t want it! Now there is no need to sweat (literally) when making your jalapeño poppers not spicy.
Can I Make Jalapeño Poppers Ahead of Time?
Absolutely! This air fryer jalapeno poppers recipe can be made a day ahead and refrigerated or frozen on a baking sheet once they’ve been loaded up with their filling. They are ready for the air fryer straight from the fridge, but they’re also perfectly freezable.
Transfer the frozen jalapeño poppers from the baking sheet to a sealed freezer bag for whenever the craving strikes. Feel free to thaw them before popping into the air fryer, but they can also always head straight into the air fryer if you’re short on time. Add a few more minutes to your cook time if you’re starting with frozen jalapeño poppers to really get that crispy-creamy result.
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- Air Fryer Pizza Pockets
- Air Fryer Chicken Nuggets
- Air Fryer Spring Rolls
- Air Fryer Biscuit Doughnuts
- Air fryer
- 6 slices uncooked bacon, cut into 1/2-inch pieces
- 3 scallions, green and white parts divided
- 2 cloves garlic, minced
- 4 oz. cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 8 large jalapeños
- 1/3 cup Panko breadcrumbs
- Cooking Spray
- Add the bacon to a large skillet set over medium-low heat. Cook, stirring as needed, until the bacon is crispy and all of the fat has rendered. Using a slotted spoon, transfer the bacon to a medium bowl and leave 2 tablespoons of drippings in the skillet.
- Dice the white parts of the scallions and add them to the skillet along with the minced garlic. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the scallion mixture into the bowl with the bacon.
- Preheat the air fryer to 325°F.
- Add the cream cheese and shredded cheddar cheese to the bowl and mix to combine.
- Halve the jalapeños lengthwise then scrape out the seeds. Divide the cream cheese mixture among the jalapeños.
- Add the breadcrumbs to a small shallow bowl then dip the cream cheese side of the stuffed jalapeños into the breadcrumbs, pressing them firmly to adhere.
- Add half of the jalapeños to the air fryer then spray them with cooking spray. Cook the poppers until the breadcrumbs are toasted and the peppers are roasted, 6 to 8 minutes. Remove the poppers from the air fryer and repeat the cooking process with the remaining half of the poppers.
- Slice the green parts of the scallions then sprinkle them atop the jalapeño poppers and serve.
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