Description

Crispy, creamy, and spicy jalapeno poppers wrapped in thick-cut bacon and cooked in an air fryer for a perfect tailgate appetizer that is gluten-free and make-ahead friendly.

Ingredients

Scale

12 large jalapeno peppers
8 oz full-fat cream cheese (softened)
1 cup sharp cheddar cheese (shredded)
12–15 strips thick-cut bacon
1 tsp smoked paprika

Instructions

Preheat air fryer to 400°F (200°C). Wash and dry jalapenos, slice off stems, and halve lengthwise. Scrape out seeds and membranes.
In a medium bowl, mix softened cream cheese, shredded cheddar, and smoked paprika until smooth.
Fill each pepper half generously with the cheese mixture.
Cut bacon strips in half crosswise. Wrap two half-strips around each pepper to secure the filling.
Place poppers in the air fryer basket, ensuring space between them for air circulation.
Cook at 400°F (200°C) for 12-15 minutes, flipping halfway through, until bacon is crispy and cheese is bubbly.
Remove and let rest for 5 minutes before serving to allow cheese to set.

Notes

For best results, use thick-cut bacon to prevent burning. Ensure peppers are completely dry before stuffing to maximize crispiness. These can be assembled ahead of time and frozen before cooking; add 3-5 minutes to cook time if cooking from frozen. Do not microwave leftovers as it makes the bacon soggy.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 popper
Calories: 280
Sugar: 2
Sodium: 350
Fat: 24
Saturated Fat: 10
Carbohydrates: 4
Fiber: 1
Protein: 12

Keywords: air fryer, jalapeno poppers, bacon, tailgate, appetizer, gluten-free, keto, spicy, easy recipe