Servings 8 servings
Equipment
- Air fryer
Ingredients
- 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
Instructions
- 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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