Get ready to treat yourself with our super yummy Bacon Wrapped Jalapeno Poppers in the Air Fryer! Crispy bacon wrapped around spicy jalapeños filled with creamy cheese – it's the ultimate appetizer or party snack!
24servings
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Ingredients
12large jalapeño peppers
12slicesregular sliced bacon
Cream Cheese Filling
8ouncescream cheesesoftened
4ouncesMonterey Jack cheeseshredded
½teaspoongarlic powder
¼teaspoononion powder
¼teaspoonfine sea salt
Instructions
Lightly grease the basket of your air fryer basket with cooking spray.
Cut the bacon pieces in half and set aside
Cut the jalapeños in half lengthwise. Carefully scoop out the seeds and membranes and discard.
In a small bowl, combine the softened cream cheese, shredded cheese, garlic powder, onion powder, and sea salt. Stir well.
Spread the cream cheese mixture into the jalapeño halves. Wrap with a piece of bacon around the middle of each jalapeno half and secure with a toothpick if necessary.
Place in a single layer in the air fryer basket without overlapping. (You may have to work in batches.)
Cook in the air fryer at 375°F for 10-12 minutes until the cheese mixture becomes warm and bubbly and the bacon is cooked through. The cheese will get a light golden brown as it cooks.
You can wear disposable gloves when handling the jalapeños to prevent getting any of the spicy juices on your hands.If you like more spice in your peppers feel free to leave a few seeds in.Tuck the ends of the bacon on the underside of the peppers to keep it secure as it cooks.Storage: Leftovers can be kept in an airtight container for up to four daysThese are great served alongside some sour cream garnished with green onions or a side of ranch dressing as a dipping sauce.
Notes
You can wear disposable gloves when handling the jalapeños to prevent getting any of the spicy juices on your hands.If you like more spice in your peppers feel free to leave a few seeds in.Tuck the ends of the bacon on the underside of the peppers to keep it secure as it cooks.Storage: Leftovers can be kept in an airtight container for up to four daysThese are great served alongside some sour cream garnished with green onions or a side of ranch dressing as a dipping sauce.