Ingredients:

  • 5 large jalapeños (approx. 10 oz / 280g), halved lengthwise and seeded
  • 1/2 tsp (3g) kosher salt
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (55g) sharp cheddar cheese, shredded
  • 2 tbsp (15g) green onions, finely sliced
  • 1/4 tsp (1g) garlic powder
  • 5 strips (140g) thin-cut bacon, cut in half crosswise

Instructions:

  1. Carefully slice the jalapeños in half lengthwise. Use a small spoon to scrape out the seeds and white membranes.
  2. Lightly sprinkle the insides of the jalapeños with kosher salt to draw out excess moisture.
  3. In a mixing bowl, stir together the softened cream cheese, shredded cheddar, green onions, and garlic powder until a uniform, velvety paste forms.
  4. Use a spoon to fill each jalapeño half evenly, slightly mounding the cheese in the center.
  5. Wrap a half-strip of bacon tightly around each stuffed pepper, ensuring the bacon seam is on the bottom to prevent unraveling.
  6. Preheat the air fryer to 400°F (200°C).
  7. Place the poppers in a single layer in the air fryer basket, leaving a small gap between each for airflow.
  8. Air fry for 8–10 minutes until the bacon is mahogany-colored and the cheese is bubbling and slightly browned on the edges.