Air Fryer Bacon-Wrapped Jalapeño Poppers
Jalapeño poppers are usually the first plate to empty at a party, and the air fryer crisps the bacon without heating the oven. Halved peppers get a creamy cheddar filling, then a half slice of bacon wrapped around each one. Scrape out the seeds and white ribs and they are mild enough for most guests.
Published
- Prep Time
- 20 mins
- Cook Time
- 30 mins
- Total Time
- 50 mins
- Servings
- 24 poppers
How do you make Air Fryer Bacon-Wrapped Jalapeño Poppers?
Halve 12 jalapeños lengthwise and scrape out the seeds and ribs. Fill with a mix of softened cream cheese, cheddar, green onion, garlic powder and smoked paprika, then wrap each half in half a slice of thin bacon and secure it with a toothpick. Air fry at 190°C (375°F) for 12-15 minutes per batch, until the bacon is crisp. Cool for 5 minutes before serving.
- Total time
- 50 mins
- Calories
- 280 per serving
- Protein
- 12 g
- Yield
- 24 poppers
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Poppers
Filling
Equipment
Air fryer · Mixing bowl · Teaspoon · Toothpicks · Disposable gloves
Quick Directions
Prep the peppers
Put on gloves.
Make the filling
Mash the cream cheese, cheddar, green onions, garlic powder and smoked paprika together in a bowl until smooth.
Wrap in bacon
Wrap a half slice of bacon around each filled pepper, stretching it slightly so it covers most of the filling, and secure it with a toothpick.
Air fry
Preheat the air fryer to 190°C (375°F).
Cool and serve
Let the poppers cool for 5 minutes, because the filling is very hot straight out of the basket.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer bacon-wrapped jalapeño poppers.
Prep the peppers
Put on gloves. Cut the jalapeños in half lengthwise through the stem, then scrape out the seeds and white ribs with a teaspoon. Leave the stems on; they help the halves hold their shape.
Make the filling
Mash the cream cheese, cheddar, green onions, garlic powder and smoked paprika together in a bowl until smooth. Spoon about 1 tablespoon into each pepper half and level it with the rim.
Wrap in bacon
Wrap a half slice of bacon around each filled pepper, stretching it slightly so it covers most of the filling, and secure it with a toothpick.
Air fry
Preheat the air fryer to 190°C (375°F). Arrange the poppers in a single layer, filling side up, and air fry for 12-15 minutes per batch, until the bacon is browned and crisp and the filling is bubbling.
Cool and serve
Let the poppers cool for 5 minutes, because the filling is very hot straight out of the basket. Remove the toothpicks or warn guests they are there, and serve warm.
Recipe Tips
- Most of the heat sits in the white ribs and seeds. Scrape them out completely for mild poppers, or leave a few ribs in for more kick.
- Wear gloves when cutting the peppers, and keep your hands away from your eyes until you have washed them.
- Use thin-cut bacon. Thick slices stay chewy by the time the peppers are cooked.
- Soak wooden toothpicks in water for 10 minutes first so they do not scorch.
Variations
- Vegetarian panko poppers: skip the bacon, stir 1/4 tsp salt into the filling and top each popper with panko breadcrumbs mixed with a little melted butter. Air fry at 190°C (375°F) for 8-10 minutes until golden. Use gluten-free panko to keep them gluten-free.
- Ranch poppers: swap the smoked paprika for 1 tsp dried dill and 1/2 tsp onion powder.
- Extra cheesy: replace the cheddar with Monterey Jack or pepper Jack.
Nutrition (per serving)
| Calories | 280 |
|---|---|
| Protein | 12 g |
| Carbs | 4 g |
| Fat | 24 g |
| Saturated fat | 13 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Sodium | 510 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. Wrapped, uncooked poppers keep, covered, for up to 24 hours.
- Freezer
- Freeze wrapped, uncooked poppers on a tray, then pack them into a freezer bag for up to 2 months. Air fry from frozen at 180°C (350°F) for 18-20 minutes, until the bacon is crisp.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 3-4 minutes until hot through.
Air Fryer Bacon-Wrapped Jalapeño Poppers FAQs
How long do bacon-wrapped jalapeño poppers take in the air fryer?
They take 12-15 minutes at 190°C (375°F), working in batches so they sit in a single layer. They are ready when the bacon is browned and crisp all over. Frozen poppers need 18-20 minutes at 180°C (350°F).
How do I make jalapeño poppers less spicy?
Scrape out every seed and all of the white ribs, where most of the heat is. Peppers vary, so taste a sliver from each batch. The cream cheese filling also softens the heat.
Can I make jalapeño poppers ahead of time?
Yes. Fill and wrap the peppers up to 24 hours ahead, cover and refrigerate. Allow 1-2 extra minutes in the air fryer if they are fridge-cold.
Why is my bacon not crispy?
Thick bacon or an overcrowded basket are the usual causes. Use thin-cut bacon, leave space between the poppers, and add 2-3 minutes if the bacon still looks pale.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
