I’ve always loved jalapeño poppers and I’ve always wanted the option to be able to make them at home. Yesterday, I experimented with making them in the air-fryer and I’m proud to say that this recipe is DELICIOUS! To add to this, it’s just in time for the Superbowl!
Serves: 2+/- – Cooktime: 30 minutes +/-
- 8 Jalapeños
- 1-1/2 cups Panko Crumbs, Finely Crushed & Toasted
- 2 tsp Olive Oil
- 1 Egg, Stretched (add 1 tbsp water and whisk)
- 1/2 cup Flour
- 1 cup Mexican Cheese
- 4 oz. Cream Cheese, Softened
- 1 tbsp Freshly Squeezed Lime Juice
- 2 tbsp Canola Oil
- Salt and Pepper, to taste
1.) Fill a pot with salted water and let boil. Add jalapeños to boiling water and par cook them for 4 minutes. Place a small frypan on medium heat and let come to temp. Finely crush panko crumbs in a ziplock bag. Add olive oil, lime juice, and panko crumbs to pan. Stir and cover panko in liquid. Let toast, stirring occasionally for 5 or so minutes, until lightly browned. While jalapeños are boiling, fill a bowl with ice water. After 4 minutes, drain water and immediately add jalapeños to ice water. This will stop them from cooking and preserve that vibrant green color.
2.) Cut a slit down the side of each jalapeño and scrape out all pith (white skin) and seeds. Wash in ice water to make sure all seeds are removed. In a bowl, mix softened cream cheese, Mexican cheese, and salt and pepper.
3.) Preheat air-fryer to 375°F for 3 minutes. Stuff each pepper with cheese mixture, about 1 – 2 tbsp +/- depending on how large the peppers are. Press the silt together to seal the cheese in. In 3 separate bowls, add flour, egg, and panko crumbs to bread poppers. Dip pepper in egg, then flour, then egg, then panko. Repeat with all peppers.
4.) Brush tray of air fryer with canola oil. Add poppers to fryer, making sure none are overlapping. (I was able to fit 5 at a time with a 5QT fryer). Lightly brush/dab poppers with canola oil. Cook for 6 minutes each side.
5.) Serve with sour cream, and enjoy!