Air Fryer Jalapeños

Course: Appetizer

Cuisine: Mexican/Tex-Mex

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings:

Calories: 152kcal

A homemade version of the tasty restaurant appetizer.

It's important to wear gloves while preparing peppers to avoid getting capsaicin (the extract that causes burning) on your skin or in your eyes.
Start by thoroughly washing your jalapeños. After washing, pat them dry with a paper towel to remove excess moisture. Using a sharp knife, cut the jalapeños lengthwise to create two equal halves. Gently remove the seeds and membrane with a spoon or a knife. For less heat, ensure you remove all the seeds.
Combine softened cream cheese, cheddar cheese, bacon bits, mayo, pickled jalapeños, chopped green onions, garlic powder, onion powder, salt, and black pepper in a medium bowl. In a separate bowl combine panko breadcrumbs, with paprika and garlic powder.
Spoon about one tablespoon of the cream cheese mixture into the jalapeño halves. Then, top each pepper with the panko breadcrumb mixture.
Arrange each pepper in the air fryer basket in a single layer. Air fry at 380 degrees F for 7-9 minutes.
Serve with Ranch dressing, if desired.

You can make these air fryer jalapeños ahead of time for your next party or get together. To make ahead or to store leftovers, just place them in an airtight container and store them in the refrigerator for up to five days.
For best results, reheat in the air fryer or oven at 350 degrees F until hot throughout.
For longer storage, freeze in a freezer bag for up to three months. Thaw overnight in the refrigerator.