Tillie Doyle
Bacon jalapeno poppers are a delicious snack that can be made in an air fryer. They are easy to make and can be served as a quick lunch or an appetizer. The poppers are made by filling jalapeno peppers with cream cheese and wrapping them in bacon. The natural grease from the bacon and jalapenos helps to prevent sticking, and the air fryer cooks the poppers quickly and makes them crispy. This recipe is perfect for those who enjoy a salty, creamy, and spicy snack.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, snack, side dish |
| Diet | Keto-friendly |
| Ingredients | Jalapenos, cream cheese, cheddar cheese, ranch seasoning, bacon, BBQ sauce, garlic powder, onion powder, salami |
| Tools | Air fryer, air fryer basket, gloves, toothpicks |
| Preparation | Cut jalapenos in half, remove seeds and membranes, fill with cheese, wrap with bacon, cook in air fryer |
| Cooking Time | 10-15 minutes at 350-400°F |
| Serving Suggestions | Ranch dressing, blue cheese dressing, raspberry preserves, extra BBQ sauce |
| Storage | Refrigerate leftovers in an airtight container for up to 4 days |
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What You'll Learn
Prepping the jalapeños
Preparing the jalapeños is the first step in making bacon jalapeno poppers in an air fryer. Start by gathering 4 to 6 jalapeños, depending on the number of servings you want. It is best to keep them similar in size so that your results are consistent.
When handling jalapeños, it is important to wear gloves to prevent the oils from the peppers from burning your skin. Slice each jalapeño in half, lengthwise. Rinse and remove the membrane and seeds with a spoon. If you prefer spicier poppers, you can skip deseeding some of the jalapeños. Set the sliced peppers aside.
For the filling, you can mix cream cheese with shredded cheddar cheese, garlic powder, onion powder, and any other spices you like, such as paprika. Stir these ingredients together in a bowl. You can also add a tablespoon of ranch seasoning to the mixture. Once the filling is ready, spoon it into the prepared jalapeño halves.
You can also soak the deseeded jalapeños in milk for about 30 minutes before stuffing them if you want to reduce their spiciness.
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Filling the jalapeños
Next, prepare the filling by combining softened cream cheese, shredded cheddar cheese, and your choice of seasoning in a small bowl. You can add garlic powder, onion powder, or even a pinch of paprika for extra spice. Stir these ingredients together until well combined. You can also add a tablespoon of Ranch seasoning or Cajun seasoning to the cream cheese mixture for added flavour. If you don't like cream cheese, you can substitute it with ricotta cheese or sour cream.
Once your filling is ready, use a spoon to scoop 1-2 tablespoons of the cheese mixture into each jalapeño half. Be sure to fill each pepper evenly, and don't be afraid to add extra cheese if desired! You can also add a slice of salami to each jalapeño half for a heartier popper.
Finally, wrap each filled jalapeño with a half or whole slice of bacon. You can secure the bacon to the pepper with a toothpick. If you prefer crispier bacon, you can pre-cook it before wrapping the jalapeños.
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Wrapping the jalapeños in bacon
To make bacon jalapeno poppers in an air fryer, you'll need to start by preparing the jalapeños. It's recommended to wear gloves when handling the peppers to prevent the oils from burning your skin. Slice the jalapeños in half lengthwise, then use a spoon to carefully scrape out and discard the seeds and membranes. If you prefer spicier poppers, you can adjust this step accordingly.
Once the jalapeños are prepared, you can make the filling. In a small bowl, combine softened cream cheese with shredded cheddar cheese, garlic powder, onion powder, and any other desired seasonings. Stir the mixture until well combined. You can also add in some sliced meat, like chorizo or salami, for an extra savoury kick.
Now it's time to fill the jalapeños. Spoon the cheese mixture into the jalapeño halves, filling them evenly. You can also add a slice of meat, like salami, on top of the cheese mixture for an extra meaty bite.
Finally, it's time to wrap the jalapeños in bacon. Cut bacon slices in half, and wrap each jalapeño half with a half slice of bacon. You can use a toothpick to secure the bacon to the jalapeño if needed. If you prefer crispier bacon, you can pre-cook the bacon slices before wrapping, but this is optional.
Place the wrapped jalapeño poppers in the air fryer basket in a single layer, being careful not to overcrowd them. Depending on your air fryer model and the desired crispness of the bacon, cook the poppers at 350-390°F for 10-15 minutes. For crispier bacon, you can cook for a few minutes longer.
Once the bacon is browned and the cheese is melted, your jalapeño poppers are ready to serve! You can enjoy them as is or brush some BBQ sauce on top for extra flavour. These poppers are best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for 3-4 days and reheat them in the air fryer when needed.
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Cooking the poppers
To make bacon jalapeno poppers in an air fryer, you'll first need to prepare the peppers. Cut the tops off 4-6 jalapenos and slice each one in half lengthwise. Be sure to wear gloves during this process to prevent the oils from the peppers from burning your skin. Then, use a spoon to carefully scrape out and discard the seeds and membranes. Rinse the jalapeno halves and set them aside.
Next, prepare the filling. In a small bowl, mix together softened cream cheese, shredded cheddar cheese, and any desired seasonings such as garlic powder, onion powder, or Ranch seasoning. You can also add more cheese to the mixture if desired. Once the filling is well combined, spoon it evenly into the jalapeno halves.
Now, it's time to wrap the peppers with bacon. Cut 6-12 slices of bacon in half and wrap each pepper with a half slice of bacon, securing it with a toothpick if needed. You can also add a slice of salami before wrapping with bacon for extra flavor. Place the wrapped poppers in the air fryer basket in a single layer, being careful not to overcrowd them.
Finally, it's time to cook the poppers! Preheat your air fryer to 350-390°F (176-199°C). Cook the poppers for 10-15 minutes, depending on your desired level of crispness. For crispier bacon, you may need to cook for up to 12 minutes or slightly longer. Keep an eye on the poppers as air fryers can vary in cooking temperature and speed. If the cream cheese filling starts to brown too quickly, turn down the temperature by about 20 degrees.
Once the bacon is browned and the cheese is melted, your poppers are ready to serve! You can serve them as is or with a side of your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or creamy jalapeno dip. Enjoy!
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Serving the poppers
Jalapeno poppers are best served fresh and crispy, so it's best to cook them just before serving. You can, however, prepare the peppers, fill them, and wrap them in bacon the night before and keep them refrigerated until you're ready to cook them.
If you're serving them as a snack or appetizer, they're great with a dip. You can serve them with ranch dressing, blue cheese dressing, or a creamy jalapeno dip. For something a little different, you could try raspberry preserves as a dip.
If you're serving them as part of a meal, they go well with a huge green salad. They can also be served as a side dish with family dinners.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop them back in the air fryer for 3-5 minutes until the cream cheese has melted and the bacon is crispy again.
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Frequently asked questions
Cut 6 jalapenos in half and remove the seeds. Fill each jalapeno half with a cream cheese mixture and wrap with a slice of bacon. Place in the air fryer and cook at 350-390°F for 10-15 minutes.
If your air fryer is on the smaller side, you may need to cook the jalapeno poppers in batches.
Yes, you can make them ahead of time and store them in the refrigerator for 3-4 days. To reheat, place them back in the air fryer for 3-5 minutes.
