Name: Air-Fryer Jalapeño Poppers
Total time: 50 min
Ingredients: 6 jalapeño chiles , halved lengthwise with stems left intact, seeds and ribs removed; ¼ teaspoon table salt; 4 ounces sharp cheddar cheese , shredded (1 cup); 4 ounces cream cheese , softened; 1 scallion , sliced thin; 1 tablespoon chopped pickled jalapeño chiles; 1 tablespoon minced fresh cilantro; 2 teaspoons cornstarch; 1 teaspoon grated lime zest; 6 slices bacon , halved crosswise

Why This Recipe Works

We adapted a recipe for bacon-wrapped jalapeño poppers to fit the convenience and efficiency of an air fryer. We stemmed and halved the jalapeños and then seeded them to tame their intense heat. Next, we stuffed them with cream cheese and cheddar cheese, which soften into a melty filling; a little cornstarch prevented the filling from separating and leaking out of the peppers. We added scallion for fresh flavor, lime zest for brightness, and pickled jalapeños for acidity and to reinforce the chile flavor. We made sure that when we wrapped the poppers with bacon the seams were down so that they remained neat little bites when cooking.

Before You Begin

Look for large jalapeños that are about 4 inches long and 1¼ inches thick at the stem end. If your jalapeños are smaller, do not overfill them; the filling should be level with the cut sides. This recipe can easily be doubled. If doubling, cook the poppers in two batches. This recipe was developed using a basket-style air fryer, but you can cook the poppers in an oven-style air fryer. Some air-fryer models have preheating functions; the cook-time range in this recipe is intended to work with either a cold or preheated air fryer.

Instructions

Arrange jalapeño halves cut side up on cutting board and sprinkle evenly with salt. Stir cheddar, cream cheese, scallion, pickled jalapeños, cilantro, cornstarch, and lime zest in bowl until well combined.

Divide cheese mixture evenly among jalapeño halves (about 1 tablespoon per half), gently pressing filling into cavities so it is flush with cut edges. Wrap each popper with bacon, overlapping ends of bacon pieces underneath jalapeño halves. (Bacon-wrapped poppers can be refrigerated for up to 24 hours; arrange on large plate and cover with plastic wrap until ready to cook.)

Arrange poppers in even layer in air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until jalapeños are tender and bacon is golden and crisp, 10 to 14 minutes. Serve.