Air Fryer Jalapeno Poppers – Easy Appetizer for Parties and Game Day
I love making these air fryer jalapeno poppers because they bring all the best parts of a classic popper with a little extra kick. The smoky bacon, tangy pickled jalapeños, and sharp cheddar melt together inside a crispy, air-fried shell. And that crunch from the panko? It’s the perfect finishing touch.
Plus, they’re quick to whip up in the air fryer, which means less time cooking and more time snacking.
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The perfect finger food for game day and get-togethers, these poppers are always a good idea. I like pairing them with this Ranch Dip.
How to Make Jalapeno Poppers in An Air Fryer
Here are the ingredients you need to make these air fryer jalapeno poppers, plus step by step instructions for how to make them.
Ingredients
- 12 fresh jalapenos, sliced in half and deseeded
- 2 cups shredded cheddar cheese
- 8 oz cream cheese
- 2 tbs mayonnaise
- 4 strips bacon, crumbled or ¼ c
- ¼ cup pickled jalapenos, diced
- ¼ cup red onion, diced
- 1 tsp. garlic salt
- ½ tsp. paprika
- ½ cup panko breadcrumbs
- Ranch dressing, to serve (optional)
Step by Step Instructions
1. Line a baking sheet with parchment paper or foil and set it aside. This will be used to keep your cooked poppers warm while you finish air frying the rest. Preheat your oven to 200°F to keep them warm without overcooking.
2. Put on gloves (highly recommended to prevent irritation from the jalapenos). Slice each jalapeno in half lengthwise and use a spoon to carefully remove the seeds and membranes. The more seeds you remove, the milder the spice level. Set the prepared jalapeno halves aside.
3. In a medium mixing bowl, combine the shredded cheddar cheese, softened cream cheese, mayonnaise, crumbled bacon, diced pickled jalapenos, and diced red onion. Sprinkle in half of the garlic salt and half of the paprika. Stir everything together until well combined and smooth. Set aside.
4. In a separate small bowl, mix the panko breadcrumbs with the remaining garlic salt and paprika. This will add an extra layer of crunch to your poppers. Set aside.
5. Using a spoon, generously fill each jalapeno half with the cheese mixture, pressing it down slightly to ensure it is packed in. Since the peppers will soften slightly as they cook, don’t overfill to the point where it spills over.
6. Sprinkle the panko mixture evenly over each stuffed jalapeno, gently pressing it onto the filling so it sticks. This step gives the poppers a crispy, golden topping once air-fried.
7. Preheat your air fryer to 380°F. Arrange 6-8 stuffed jalapenos in the air fryer basket, making sure they have some space between them for proper airflow. Avoid overcrowding, work in batches if needed.
8. Air fry the jalapeno poppers for 6-7 minutes or until the tops are golden brown and crispy. Check on them around the 5-minute mark to ensure they don’t over-brown.
9. Once cooked, transfer the poppers to the prepared baking sheet and place them in the preheated oven to keep warm while you cook the remaining batches.
10. Serve the poppers hot with a side of ranch dressing for dipping, if desired.
Fresh out of the air fryer, these jalapeno poppers have just the right balance of heat, crunch, and creamy cheese filling. The smoky bacon and tangy pickled jalapeños add layers of flavor that make them more than just your average appetizer. Serve them with ranch for dipping, and they’ll disappear fast.
More Appetizer Bites
- Everything Bagel Stuffed Celery
- Zucchini Pizza Bites
- Air Fryer Bacon Wrapped Dilly Bites
- Cheddar Cheese Taco Cups
Air Fryer Jalapeno Poppers
Ingredients
- 12 fresh jalapenos, sliced in half and deseeded
- 2 cups shredded cheddar cheese
- 8 oz cream cheese
- 2 tbs mayonnaise
- 4 strips bacon, crumbled or ¼ c
- ¼ cup pickled jalapenos, diced
- ¼ cup red onion, diced
- 1 tsp. garlic salt
- ½ tsp. paprika
- ½ cup panko breadcrumbs
- Ranch dressing, to serve (optional)
Instructions
- Line a baking sheet with parchment paper or foil and set it aside. This will be used to keep your cooked poppers warm while you finish air frying the rest. Preheat your oven to 200°F to keep them warm without overcooking.
- Put on gloves (highly recommended to prevent irritation from the jalapenos). Slice each jalapeno in half lengthwise and use a spoon to carefully remove the seeds and membranes. The more seeds you remove, the milder the spice level. Set the prepared jalapeno halves aside.
- In a medium mixing bowl, combine the shredded cheddar cheese, softened cream cheese, mayonnaise, crumbled bacon, diced pickled jalapenos, and diced red onion. Sprinkle in half of the garlic salt and half of the paprika. Stir everything together until well combined and smooth. Set aside.
- In a separate small bowl, mix the panko breadcrumbs with the remaining garlic salt and paprika. This will add an extra layer of crunch to your poppers. Set aside.
- Using a spoon, generously fill each jalapeno half with the cheese mixture, pressing it down slightly to ensure it is packed in. Since the peppers will soften slightly as they cook, don’t overfill to the point where it spills over.
- Sprinkle the panko mixture evenly over each stuffed jalapeno, gently pressing it onto the filling so it sticks. This step gives the poppers a crispy, golden topping once air-fried.
- Preheat your air fryer to 380°F. Arrange 6-8 stuffed jalapenos in the air fryer basket, making sure they have some space between them for proper airflow. Avoid overcrowding, work in batches if needed.
- Air fry the jalapeno poppers for 6-7 minutes or until the tops are golden brown and crispy. Check on them around the 5-minute mark to ensure they don’t over-brown.
- Once cooked, transfer the poppers to the prepared baking sheet and place them in the preheated oven to keep warm while you cook the remaining batches.
- Serve the poppers hot with a side of ranch dressing for dipping, if desired.
