Air Fryer Jalapeño Poppers

Ruth M. Moran

Creamy, cheesy, and wrapped in smoky bacon, these Air Fryer Jalapeño Poppers are a quick, low-carb snack that’s ready in just 20 minutes.

Perfect for parties, game days, or everyday snacking!

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine American

Servings 6

Equipment

1 Ninja 4 QT Air Fryer (or similar)
1 medium mixing bowl
1 Cutting board
1 Sharp Knife
1 Spoon (for filling)
12 Toothpicks

Ingredients

6 medium fresh jalapeños
4 oz cream cheese softened
2 cloves garlic minced
½ tsp smoked paprika optional
¼ tsp salt
⅛ tsp black pepper
½ cup cheddar cheese grated
6 slices thin-cut bacon halved crosswise
1 tbsp fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Jalapeños: Begin by rinsing the jalapeños under cold water and patting them dry with a kitchen towel.
Place them on a cutting board and, using a sharp knife, carefully slice each pepper lengthwise to create two long halves.
With the tip of the knife or a small spoon, gently scrape out the seeds and the pale inner membrane—this reduces the heat while leaving just enough spice.
If you prefer spicier poppers, leave a few seeds behind.
Set the cleaned pepper halves aside.
Mix the Creamy Filling: In a medium-sized mixing bowl, add the softened cream cheese.
To this, stir in the minced garlic, smoked paprika, salt, and black pepper.
Use a spatula or fork to mash and blend everything together until smooth and well combined.
Next, fold in the grated cheddar cheese until evenly distributed throughout the cream mixture.
The result should be a thick, creamy, cheesy filling with a touch of smoky seasoning.
Fill the Jalapeño Halves: Take one jalapeño half at a time and, using a small spoon, scoop the cream cheese mixture into the cavity.
Smooth the top so the filling is level with the edges of the pepper but not overflowing.
Continue this process until all 12 jalapeño halves are filled.
This ensures every bite is perfectly creamy and flavorful without the cheese spilling over during cooking.
Wrap with Bacon: Cut each slice of bacon in half so you have 12 shorter pieces—one for each filled jalapeño.
Starting at one end of a stuffed pepper, carefully wrap a piece of bacon around the jalapeño, stretching it slightly so it hugs the pepper snugly.
If needed, secure the bacon with a wooden toothpick so it doesn’t unravel while cooking.
Repeat until all the jalapeños are wrapped in bacon.
Preheat and Arrange in the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 3 minutes.
Once hot, lightly spray the basket with non-stick cooking spray or brush with a little oil to prevent sticking.
Arrange the bacon-wrapped jalapeño poppers in a single layer inside the basket, leaving a bit of space between each one to allow the hot air to circulate and crisp the bacon evenly.
Depending on the size of your air fryer, you may need to cook them in two batches.
Air Fry to Crispy Perfection: Cook the jalapeño poppers at 375°F (190°C) for 8–10 minutes.
After 5 minutes, open the basket to check that the bacon is still securely wrapped and hasn’t shifted.
Continue cooking until the bacon is crisp and golden brown and the cheese filling is hot and bubbly.
Since air fryers can vary in strength, check doneness at the 8-minute mark and extend the time slightly if needed.
Rest and Garnish: Once cooked, carefully remove the poppers from the air fryer using tongs, as they will be very hot.
Place them on a serving plate and allow them to rest for 1–2 minutes—this helps the cheese filling firm up slightly and prevents burns.
For a fresh, colorful finish, sprinkle with finely chopped parsley if desired.
Serve and Enjoy: Serve the jalapeño poppers warm as a party appetizer, game day snack, or quick finger food.
They pair beautifully with ranch dressing, sour cream, or your favorite dipping sauce.
These poppers are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days and reheated in the air fryer to regain their crispiness.

Notes

Assemble the jalapeño poppers up to 2 days in advance and refrigerate; add the bacon wrap just before cooking for the best texture.
If you prefer extra heat, leave some of the seeds inside the jalapeños instead of fully removing them.
For a lighter version, skip the bacon and sprinkle the tops with seasoned breadcrumbs before air frying.
Cooking time can vary based on the size of jalapeños and the power of your air fryer—always check a few minutes early.
Oven method: Bake at 400°F (200°C) for 15–20 minutes, or until the bacon is crisp and the cheese filling is bubbly.
Store leftovers in the refrigerator for up to 3 days and reheat in the air fryer at 350°F (175°C) for 3–4 minutes.
Swap in different cheeses like pepper jack, mozzarella, or gouda for fun flavor variations.