Ingredients:

  • 5 large jalapeños (approx. 150g), halved lengthwise
  • 5 strips (100g) thin-cut bacon, halved lengthwise
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (55g) sharp cheddar cheese, shredded
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1g) salt

Instructions:

  1. Carefully slice the jalapeños in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and salt; stir until smooth.
  3. Spoon approximately 1 tbsp (15g) of the cheese mixture into each jalapeño half, leaving a small gap at the top.
  4. Wrap a half-strip of bacon tightly around the center of each pepper, securing with a toothpick if necessary.
  5. Preheat the air fryer to 400°F (200°C). Arrange poppers in a single layer in the basket without touching.
  6. Cook for 8–10 minutes, or until the bacon is mahogany-colored and the cheese is bubbling.