Air Fryer Jalapeno Poppers
Packed with cheddar, cream cheese, jalapenos, and bacon, these Air Fryer Jalapeno Poppers are cooked to perfection without oil!
Servings: 18
Calories: 127kcal
Ingredients
- 1 cup cheddar cheese shredded
- 4 ounces cream cheese
- 3 jalapenos seeds removed, diced
- 6 slices bacon cooked and crumbled
- 1 tablespoon garlic minced
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- 2 eggs room temperature
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
Instructions
- In a large bowl, mix shredded cheese, cream cheese, jalapeños, bacon, and garlic. Scoop out 18 portions, roll into balls, and freeze for 1 hour.
- Whisk eggs in one bowl. In another, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper. Place panko in a third bowl.
- Remove bites from the freezer. Coat each in flour mixture, then egg, then panko. Freeze for 20 minutes.
- Preheat air fryer to 340°F. Spray with cooking spray. Work in batches, spraying bites with cooking spray and cooking for 7 minutes, or until golden brown.
- Store uncooked bites in the freezer until ready to cook.
- Let cooked bites cool slightly before enjoying with your favorite dipping sauce (ranch or blue cheese are great options!).
Notes
Check out my Pizza Dipping Sauce and Ranch Dipping Sauce to use for "dipping" these crispy poppers!
Store leftover poppers in an airtight container in the refrigerator for up to 3 days.
Reheat cooked poppers in the air fryer for a few minutes to crisp up the coating.
Nutrition
Serving: -1g | Calories: 127kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 174mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 0.5mg
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