Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 poppers)

The air-fryer jalapeño poppers allow you to enjoy everything you love about crispy pepper poppers without all of the not-so-lovable mess that comes with deep-frying.

How to Make It

Step 1

Bring 3 cups of water to a boil in a medium saucepan over high. Add jalapeños; cook, stirring occasionally for 3 minutes. Transfer jalapeños to a bowl of ice water to stop the cooking process; let stand for about 30 seconds. Transfer jalapeños to a plate lined with paper towels. Carefully make a slit vertically along the side of each jalapeño. Remove seeds and veins (gloves are best for this!). Rinse and dry thoroughly.  

Step 2

Stir together Cheddar, cream cheese, and 1/2 teaspoon of the salt in a medium bowl until combined. Fill each pepper with about 2 teaspoons of cheese filling; close slit to seal in cheese. 

Step 3

Place flour in 1 shallow dish, eggs in a second shallow dish, and panko and remaining 1 teaspoon salt in a third dish. Dip stuffed jalapeños in eggs, allowing excess to drip off. Coat lightly in flour. Return coated jalapeños to egg dish for a second dip, and finally coat in panko.  

Step 4

Turn the air-fryer to 375°F, and allow it to preheat 3 to 5 minutes. Coat the basket and breaded jalapeños with cooking spray. Add 4 jalapeños at a time to air-fryer. Cook until golden brown, 10 to 12 minutes, turning half way through. Repeat with remaining jalapeños. 

Step 5

Combine sour cream, lime zest, and lime juice in a small bowl. Serve poppers with lime cream. 

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