Air Fryer Jalapeno Poppers
Game Day grub doesn't get more quintessential than jalapeño poppers and buffalo chicken, but when you combine the two in our Air Fryer Jalapeño Poppers? Finger food nirvana.
Servings 14 poppers
- 7 large jalapeños
- 4 oz light cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese (We use 2%)
- 1/2 cup finely chopped cooked chicken
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/2 tsp onion powder
- 1 tbsp + 2 tsp Frank's red hot sauce
- 1 1/2 tbsp finely minced green onion or chive
- 14 pieces bacon (center cut or regular, do not use thick bacon)
- toothpick for securing
Use a sharp knife to halve each jalapeños. Wear gloves and scrape out all the seeds and membrane of each jalapeno half.
Add cream cheese, cheddar, chicken, garlic powder, salt, onion powder, hot sauce and green onion to a small bowl. Mix until combined. Use a small teaspoon to fill each jalapeno. DO NOT OVERFILL. You want it to be flush or just below the top of each jalapeno.
Take a piece of bacon and wrap it around each jalapeno popper. Secure with toothpicks. Repeat with all the jalapeno halves. Chill the poppers for at least one hour and up to a day.
When you're ready to cook, preheat the air fryer for five minutes at 400 degrees. Add the poppers to the basket of the air fryer. Be sure you don't overcrowd the basket. No two jalapeno poppers should be touching. You may have to work in two batches.
Close the oven door and set the temperature to 400 degrees and the timer to five minutes. Press start. After five minutes, reduce the heat to 350 degrees and cook another 7-9 minutes. Be sure to check on the bacon. Take them out when the bacon is golden and crisp. Serve immediately.
Serving: 1popper | Calories: 122kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 289mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg