Air-Fryer Jalapeño Poppers

Prosciutto makes a great substitution for the bacon in this easy fan favorite from ATK. Can be made a day ahead.

INGREDIENTS

  • 6 large jalapeño chiles (about 4” long, 1-¾” thick), halved lengthwise with stems left intact, seeds and ribs removed

  • ¼ teaspoon table salt

  • 4 ounces sharp cheddar cheese, shredded (1 cup)

  • 4 ounces cream cheese, softened

  • 1 scallion, sliced thin

  • 1 Tablespoon chopped pickled jalapeño chiles

  • 1 Tablespoon minced fresh cilantro

  • 2 teaspoons cornstarch

  • 1 teaspoon grated lime zest

  • 6 slices bacon, halved crosswise

 

INSTRUCTIONS

  1. Arrange jalapeño halves, cut side up, on cutting board and sprinkle evenly with salt. Stir cheddar, cream cheese, scallion, pickled jalapeños, cilantro, cornstarch, and lime zest in bowl until well combined.

  2. Divide cheese mixture evenly among jalapeño halves (about 1 Tablespoon per half), gently pressing filling into cavities so it is flush with cut edges. Wrap each popper with bacon, overlapping ends of bacon pieces underneath jalapeño halves. (Bacon-wrapped poppers can be refrigerated for up to 24 hours; arrange on large plate and cover with plastic wrap until ready to cook.)

  3. Arrange poppers in even layer in air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until jalapeños are tender and bacon is golden and crisp, 10 to 14 minutes. Serve.

RecipesSusan JohnsonComment