Air fryer jalapeno poppers have all the flavor and crunch you adore without the fuss of hot oil.
What to look for when buying jalapenos
Whether you buy jalapenos in the grocery or at the farmer’s market you’ll want to look for:
- smooth skins
- uniform size
- pleasingly plump shape
- blemish free
Peppers that have aged on the plant may have white striations which can be an indication of spiciness. For poppers this is probably not a big deal, but it can be an important consideration for a salsa or other recipe.
Why make Air Fryer Jalapeno Poppers?
My premier experience with jalapeno poppers was love at first bite. Those poppers oozed with a cheesy filling and covered with a crispy batter instead of breaded. We dipped them in sour cream and salsa then washed them down with icy Mexican beers. Since then I’ve had many popper variations and they’ve all been good.
However, since my general rule is to avoid deep frying whenever possible, I have put off making whole poppers at home. With so many good things to eat in the world, it’s not worth it to drag out the oil for the few snacks needed by our household.
After the Ninja Foodi Digital Air Fryer Oven entered my life, I have been rethinking my aversion to cooking some of my favorite restaurant appetizers and snacks at home.
For one thing, I can make just enough for the people who are eating without heating up the entire oven. No leftovers to get soggy in the fridge, either.
You don’t need a lot of oil for air frying; just enough to coat the surface and brown the breading. This can dramatically lower the fat calories, depending on the food. (I’m not claiming this particular version of poppers is an example of a low calorie food by the way…but it does have fewer calories than its deep fried counterpart.)
Not having to deal with a lot of oil is a win for me. Even though I can sometimes reuse the oil, I despise cleaning up the mess.
Equipment
- food prep gloves
Ingredients
- 4 slices bacon, cut into small pieces (optional)
- 8 each jalapeno peppers
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- salt, pepper, garlic powder, onion powder, other herbs, to taste
- 1/2 cup flour, seasoned to taste
- 2 large eggs, beaten
- 1 cup fine bread crumbs
- cooking spray or oil spritzer
Instructions
- Cook the bacon until crispy. Drain on kitchen paper, set aside.
- Bring a small pot of water to a boil. Add the jalapenos and continue to boil for 3 minutes or longer. The idea is to soften the flesh, but not so much it collapses. Drain and rinse with cold water.
- Wear gloves while preparing the jalapenos. When cool enough to handle, cut a small veritcal slit in the side of the pepper and use your finger or a small spoon to scrape out the seeds and the white membrane. Turn slit side down and allow to drain while making the filling.
- Stir the cream cheese and cheddar cheese in a medium bowl. Add the bacon and season to taste.
- Portion the cheese mix and fill each jalapeno. Give each a gentle squeeze to close the pepper around the filling. This will help repair any torn jalapenos as well.
- Set up a breading station with the eggs, flour and bread crumbs. Dip the jalapenos in the egg, allow the excess to drip off then cover with flour. Dip in the egg once more then follow with the bread crumbs.
- Preheat the air fryer to 375°F/190°C and prepare the air fryer rack with cooking spray. Arrange the breaded jalapeno poppers on the rack. Spray each popper with cooking spray.
- Air fry for 10 – 12 minutes, turning halfway through. If necessary remove the tray from the air fryer oven and spray with more cooking spray. The poppers are ready when the breading is golden brown and the cheese has melted and softened.
- Serve with sour cream and your favorite salsa.
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