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Air Fryer Jalapeño Poppers

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • Jalapeño Shells:
  • 12 large fresh jalapeños halved lengthways and deseeded
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Cream Cheese Filling:
  • 225 g full-fat cream cheese softened
  • 1 cup sharp cheddar cheese finely shredded
  • 2 tablespoons fresh chives finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • Breadcrumb Topping:
  • ½ cup panko breadcrumbs
  • 2 tablespoons finely grated Parmesan
  • 1 tablespoon olive oil or melted butter
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • For Serving:
  • Sour cream or ranch dressing for dipping
  • Fresh chives or spring onions thinly sliced
  • Hot sauce on the side optional
  • Lime wedges optional

Instructions
 

  • Halve jalapeños lengthways. Leave stem attached. Scoop out all seeds and membrane with a small spoon.
  • Brush jalapeño halves lightly with olive oil. Season with a pinch of salt.
  • Beat softened cream cheese until smooth. Add cheddar, chives, and all filling seasonings. Mix until fully combined. Taste and adjust.
  • Combine panko, Parmesan, oil, and breadcrumb seasonings in a small bowl. Stir until breadcrumbs are evenly coated.
  • Fill each jalapeño half generously with cream cheese mixture. Mound slightly above the rim.
  • Press a generous pinch of breadcrumb topping firmly over each filled jalapeño.
  • Preheat air fryer to 190°C (375°F) for 3 minutes if required.
  • Arrange poppers in a single layer in the air fryer basket. Do not overlap. Work in batches.
  • Air fry at 190°C (375°F) for 8 to 10 minutes until topping is golden and filling is bubbling.
  • Rest for 2 to 3 minutes before serving.
  • Garnish with fresh chives or spring onions.
  • Serve with sour cream or ranch dressing and hot sauce on the side.

Notes

  • Use large jalapeños for easier deseeding, filling, and eating
  • Soften cream cheese fully at room temperature before mixing — cold cream cheese creates lumps
  • Wear disposable gloves when deseeding jalapeños to avoid skin and eye irritation
  • Press the breadcrumb topping firmly so it bonds with the filling and does not blow off in the air fryer
  • Never overcrowd the air fryer basket — cook in batches for even browning
  • Rest poppers for 2 to 3 minutes before eating — the filling is extremely hot straight from the fryer
  • Make the filling up to 3 days ahead and refrigerate until needed
    Spritz breadcrumb topping lightly with cooking spray just before air frying for a deeper colour
  • Freeze-filled uncooked poppers and cook from frozen at 190°C for 13 to 15 minutes
  • Reheat leftovers in the air fryer at 180°C for 3 to 4 minutes — never use a microwave