Ingredients
Scale
- 6 large fresh jalapenos
- 4 oz cream cheese, softened to room temperature
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup cooked bacon bits (or 3 strips of crispy bacon, crumbled)
- 1 tablespoon fresh chives, finely chopped
- Salt and black pepper to taste
- Optional: Panko breadcrumbs for extra crunch
Instructions
- Wash the jalapenos and pat them dry. Slice each jalapeno in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes. If you prefer more heat, you can leave a few seeds behind. Wear gloves during this process to avoid skin irritation from the pepper oils.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and chopped chives. Mix until the ingredients are thoroughly incorporated and the texture is smooth. Season with a tiny pinch of salt and pepper if desired.
- Using a spoon or a small spatula, fill each jalapeno half with the cheese mixture. Do not overfill them, as the cheese will expand slightly and may spill over during cooking. Top each filled pepper with a generous sprinkle of bacon bits and press them lightly into the cheese so they stick.
- Preheat your air fryer to 375°F (190°C) for 3 minutes. Place the stuffed jalapenos in the air fryer basket in a single layer, ensuring they are not touching. Cook for 8 to 10 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned. Remove carefully and let them cool for 2 minutes before serving.
- Cook Time: 25 minutes