Ingredients:

  • 10 medium jalapeños (approx 1 lb / 450g)
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (55g) shredded sharp cheddar cheese
  • 10 slices (approx 6 oz / 170g) thin-cut bacon
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Slice each jalapeño lengthwise. Use a spoon to scrape out the seeds and white membranes, then pat the insides dry with a paper towel.
  2. In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and black pepper. Stir until the mixture is a uniform, pale orange hue.
  3. Spoon the cheese mixture evenly into each jalapeño half, filling them to the brim without overflowing.
  4. Cut each slice of thin-cut bacon in half. Wrap one half-slice tightly around each stuffed pepper, overlapping the ends slightly, and secure with a toothpick.
  5. Place the poppers in the air fryer basket in a single layer with small gaps between them for airflow.
  6. Set the temperature to 400°F (200°C) and cook for 10 to 12 minutes, or until the bacon is mahogany-colored and the cheese is bubbling.