Ingredients:

  • 5 large fresh jalapenos, halved lengthwise and seeded
  • 1 tbsp avocado oil
  • 4 oz cream cheese, softened
  • 1/4 cup sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/4 tsp black pepper

Instructions:

  1. Slice the jalapenos lengthwise and use a spoon to scrape out the seeds and membranes. Pat the inside of the peppers completely dry with a paper towel.
  2. In a bowl, combine softened cream cheese, cheddar, garlic powder, paprika, and salt until velvety.
  3. Spoon approximately 1 tbsp of the cheese mixture into each pepper half, smoothing the top.
  4. Dredge each stuffed pepper in flour (shaking off excess), dip in the beaten egg, and press firmly into the Panko breadcrumbs until fully coated.
  5. Preheat the air fryer to 375°F (190°C). Arrange the poppers in a single layer in the basket, ensuring they are not touching.
  6. Lightly brush the tops of the poppers with oil using a pastry brush.
  7. Air fry for 8–10 minutes until the crust is golden-brown and the cheese is beginning to bubble at the edges.