Melty! Cheesy! Spicy! These Air Fryer Jalapeño Poppers have it all—and did I mention the bacon? Using the air fryer gets these crispy-creamy appetizers on the table in record time. These are the best jalapeno poppers for game day, a party, or just because!
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The easy cheesy party app that’s almost too good to be true.
Do you ever eat something that’s so good, you just don’t want it to end? That’s how I feel about these air fryer jalapeño poppers.
My oven-baked Jalapeño Poppers are my absolute favorite for game day, but cooking them in the air fryer shaves 10 minutes off the cooking time, which means I can shove them in my face enjoy them a little bit sooner.
So what makes them so scrumptious? The jalapeños are spicy but not intolerably hot, the combination of cream cheese and cheddar (or pepper jack!) gives us the creamy-melty factor and flavor, bacon is bacon, and crispy panko adds a satisfying crunch.
If you have 25 minutes to spare, I recommend making them now.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Bacon. Cooked any way you like. I usually go with Oven Baked Bacon or Air Fryer Bacon.
Jalapeño Peppers. I like to use small and medium peppers to keep these two-bite-sized.
Light Cream Cheese. AKA Neufchâtel. Reduced-fat cream cheese isn’t really all that different than regular in terms of taste and texture. But fat-free? Avoid it!
Shredded Cheese. Cheddar or pepper jack are my picks. You want something sassy.
Seasonings. Garlic powder, onion powder, and salt.
Panko. You’ll mix this with olive oil and sprinkle the mixture over jalapeño poppers before they go in the air fryer. Panko without the oil won’t be as crispy or golden.
A Note About Jalapeños
Jalapeño peppers rank pretty low on the Scoville scale (that’s a measure of chile heat), just above poblanos. The ribs (also known as the membrane) in the middle of the peppers are the spiciest part, so by scraping them out, you’re removing a lot of that heat. (If you’re feeling daring, you can leave them in for hotter jalapeño poppers.)
How to Make Jalapeño Poppers in the Air Fryer
Prep. Dice the cooked bacon and slice the jalapeño peppers in half. Use a spoon to scrape out the seeds and membrane. (Kitchen prep gloves are your friend here.)
Make the Filling. Stir together the cheeses, three-quarters of the bacon, and seasonings.
Stuff the Peppers. Divide the filling into the pepper halves. It’s okay to mound it! Set the peppers on a baking sheet.
Add the Breadcrumbs. Combine the panko and oil, then sprinkle this over the cream cheese filling. Give the tops a light mist with nonstick spray.
Air Fry. Place the jalapeño poppers in your air fryer basket; you may need to cook them in batches. Cook at 375 degrees F, or until the peppers are tender and the panko on top is golden brown. Sprinkle with the rest of the bacon and ENJOY!
Recipe Variations
Make Them Extra Spicy. Swap the bacon for chorizo. Or use bacon and chorizo. This option is best reserved for when your team makes the playoffs.
Make Them Non-Spicy. For poppers that pack no heat at all, use sweet mini peppers.
Go Keto. Or low-carb! Omit the panko and these air fryer jalapeño poppers are keto-friendly.
Skip the Bacon. Then your poppers will be vegetarian. A pinch or two of smoked paprika will replace some of the bacon’s smokiness, or swap in your favorite plant-based bacon.
What to Serve with Jalapeño Poppers
You can’t just serve jalapeño poppers for game day—you need more food than that! Here are some ideas.
Dips. If you want a dip for your poppers, try something cooling like Greek Yogurt Ranch Dip. Some of my other faves for game day include Chicken Enchilada Dip and Edamame Hummus.
Drinks. Double down on the heat with this Spicy Margarita Recipe.
Mains. You can’t go wrong with Buffalo Chicken Pizza.
More Finger Food Apps
Brie Bites
Vegetable Pizza
Ham and Cheese Pinwheels
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Air Fryer Jalapeño Poppers
These easy air fryer jalapeño poppers are stuffed with a creamy, cheesy filling (with bacon!) and topped with crispy panko. Such a win!
Course Appetizer
Cuisine American
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 12poppers
Calories 66kcal
Author Erin Clarke / Well Plated
Ingredients
4strips baconcooked; see Oven Baked Bacon or Air Fryer Bacon
6jalapeño pepperssmall/medium sized; split in half length-wise with seeds and membranes removed
3ounceslight cream cheesesoftened to room temperature
¼cupfreshly shredded cheddar cheese or pepper Jack cheese
¼teaspoongarlic powder
⅛teaspoononion powder
⅛teaspoonkosher salt
¼cuppanko breadcrumbs
1 ½teaspoonsextra-virgin olive oilplus additional as needed
Nonstick cooking spray
Instructions
Dice the bacon into small pieces.
Cut the peppers in half lengthwise, then remove the seeds and membrane. Wear gloves, or make sure to wash your hands super well afterwards (and do not touch your face or eyes!)
In a medium bowl, combine the cream cheese, cheddar cheese, three-quarters of the bacon, garlic powder, onion powder, and salt.
With a small spoon, mound the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
Place the breadcrumbs in a shallow bowl or dish (a pie dish works well). Toss with the oil (the crumbs should have a light coating; drizzle in a little more if they seem super dry). Sprinkle over the cream cheese filling, then mist lightly with nonstick spray.
Arrange the peppers in a single layer in your air fryer basket. Air fry at 375°F until the jalapenos are tender and the panko is golden, about 5 to 8 minutes. If Every air fryer is different, so treat the first batch as a bit of an experiment and adjust accordingly. Sprinkle with the reserved bacon, then repeat with remaining batches.
Notes
TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe.
TO REHEAT: Rewarm jalapeño poppers in the air fryer until heated through. While the microwave works, the panko won’t be crispy.
TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then add the panko and bake them just before serving.
