Cheesy, crispy, and addictively spicy, this Air Fryer Jalapeño Poppers Recipe is a game-day classic turned weeknight favorite with the help of your air fryer.
Each bite bursts with creamy cheese and a touch of heat, wrapped in a golden breadcrumb crunch that delivers satisfaction without the deep-fried guilt.
What You’ll Need for These Air Fryer Jalapeño Poppers
- Jalapeños – The star of the show, offering that signature kick and the perfect vessel for our creamy filling.
- Cream cheese – Softened and rich, this forms the ultra-smooth base for the filling.
- Sharp cheddar cheese – Adds bold flavor and a melty texture that pairs beautifully with jalapeños.
- Green onions – Brings freshness and a subtle zing to balance the richness of the cheese.
- Garlic powder – Enhances the flavor with a warm, savory depth.
- Panko breadcrumbs – Delivers the essential crispy topping that contrasts the creamy filling.
- Butter – Helps the breadcrumbs brown and adds a buttery finish that seals the deal.
Quick & Crunchy: How to Make Air Fryer Jalapeño Poppers
Start by slicing fresh jalapeños in half lengthwise, then remove the seeds and membranes for a milder bite.
In a bowl, mix softened cream cheese, shredded cheddar, chopped green onions, garlic powder, salt, and pepper until smooth.
Fill each jalapeño half with a generous spoonful of the creamy mixture, smoothing it to level with the edges.
Combine melted butter with Panko breadcrumbs, then dip the filled side of each jalapeño into the buttery crumbs to coat.
Arrange the poppers in a single layer in the air fryer basket. Cook at 375°F for 5 to 8 minutes until golden and bubbling.
Poppin’ Tips & Tasty Variations
For milder heat, choose larger jalapeños and be thorough when removing seeds and membranes. Prefer more spice? Leave a few seeds behind or use hotter pepper varieties.
Want a twist? Try adding crispy crumbled bacon into the cheese filling, or swap cheddar with pepper jack for a spicier, melty core.
To make these poppers vegetarian and still add texture, finely chopped mushrooms or sun-dried tomatoes bring a meaty richness without the meat.
Don’t overcrowd the air fryer—space ensures each popper crisps up evenly with no soggy bottoms. Preheating your air fryer can also make a big difference in browning.
How to Keep ‘Em Fresh: Storage Tips for Jalapeño Poppers
Leftover poppers? Store them in an airtight container in the fridge for up to three days. Reheat in the air fryer at 350°F for 3–4 minutes to bring back that crunch.
To freeze, place cooled poppers on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat from frozen in the air fryer at 375°F for 8–10 minutes.
Avoid microwaving if possible—it softens the breadcrumbs and takes away the signature crispness that makes these poppers so irresistible.
Air Fryer Jalapeño Poppers
Ingredients
- ¼ cup Panko breadcrumbs
- ½ cup sharp cheddar cheese shredded
- 1 tbsp butter melted
- ¼ tsp salt
- 2 tbsp green onions chopped
- 5 medium fresh jalapeños
- 4 oz cream cheese softened
- ½ tsp garlic powder
- ⅛ tsp black pepper
Instructions
- Handle jalapeños with caution or gloves. Slice each one lengthwise and carefully remove seeds and membranes using a small spoon to create hollow halves. Set aside.
- In a mixing bowl, thoroughly blend the cream cheese, shredded sharp cheddar, chopped green onions, garlic powder, salt, and black pepper until smooth. Distribute approximately 1 tablespoon of the mixture into each jalapeño half.
- In a separate bowl, stir together the melted butter and panko breadcrumbs until the crumbs are evenly moistened. Gently press the filled side of each pepper into the breadcrumb mixture to coat.
- Arrange the poppers in a single layer in the air fryer basket. Cook at 375°F for 5 to 8 minutes until the tops are golden and the filling is heated through.
Notes
Oven Instructions: Prepare the jalapeños as described, place them on a foil-lined baking sheet, and bake at 425°F for 12 to 15 minutes.
