Ingredients:

  • 5 large jalapeños, halved lengthwise and seeded
  • 4 oz (115g) cream cheese, softened
  • ½ cup (55g) shredded sharp cheddar cheese
  • 2 tbsp (8g) chopped green onions
  • ¼ tsp (1.5g) garlic powder
  • ¼ tsp (1.5g) smoked paprika
  • 5 slices (85g) thin-cut bacon, cut in half crosswise

Instructions:

  1. Slice the jalapeños in half lengthwise and use a spoon to scrape out the seeds and white membranes. Pat the inside of the peppers dry with a paper towel.
  2. In a small bowl, stir together the softened cream cheese, shredded sharp cheddar cheese, chopped green onions, garlic powder, and smoked paprika until smooth.
  3. Fill each jalapeño half with the cheese mixture, smoothing the top with a spoon.
  4. Wrap one half-slice of bacon tightly around the center of each popper, overlapping the ends to secure the filling.
  5. Arrange poppers in a single layer in the air fryer basket, leaving a small gap between each for air circulation.
  6. Set the air fryer to 400°F (200°C) and cook for 8–10 minutes until the bacon is mahogany-colored and peppers are slightly blistered.