Ingredients:

  • 12 large jalapeño peppers, sliced lengthwise and seeded
  • 8 oz cream cheese, room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/2 cup bacon bits, cooked and crumbled
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Prep the peppers. Slice the 12 jalapeños in half and scoop out all seeds and white membranes.
  2. Combine the base. In a bowl, whip the 8 oz cream cheese, 1 cup cheddar, garlic powder, onion powder, and smoked paprika.
  3. Add the savory notes. Fold in the 1/2 cup bacon bits until evenly distributed.
  4. Stuff the cavities. Fill each jalapeño half with roughly 1 tablespoon of the mixture.
  5. Hydrate the crumbs. In a separate dish, toss 1/2 cup Panko with 1 tbsp olive oil and 1/4 tsp sea salt.
  6. Apply the crust. Press the cheese side of the pepper firmly into the Panko. Ensure the crumbs adhere to the very edges.
  7. Arrange for airflow. Place peppers in the air fryer basket or on a parchment lined tray, leaving 2cm of space between each.
  8. Apply heat. Air fry at 190°C for 8-10 mins or bake at 200°C for 12-20 mins until the cheese is bubbling and the Panko is golden brown.
  9. Garnish. Sprinkle the 2 tbsp minced chives over the hot poppers immediately.
  10. Rest. Let them sit for 3 minutes. Wait for the cheese to set so it doesn't run out when you bite.