Ingredients
Scale
- 6 large jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the air fryer to 375°F (190°C).
- Slice jalapeños in half lengthwise and remove seeds and membranes.
- Mix cream cheese, shredded cheddar, garlic powder, onion powder, and paprika in a bowl until well combined.
- Fill each jalapeño half with the cheese mixture.
- Dip stuffed peppers into olive oil, then coat with panko breadcrumbs.
- Arrange peppers in the air fryer basket in a single layer.
- Cook for 8-10 minutes until golden and crispy.
- Garnish with chopped parsley before serving.
Notes
- Use gloves when handling jalapeños to prevent irritation.
- Adjust spice level by removing more seeds if desired.
- Serve with a side of salsa or ranch dressing for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten-Free (with gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 jalapeño popper
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg