Stuffed with corn kernels, crisp bacon and Monterey jack cheese, these jalapeño poppers are the perfect savory nibble. You can make the stuffing and fill the jalapeños today, making these an easy option if you’re having friends over for the big game. And, because they’re made with an air fryer, they have less significantly less fat than the traditional deep-fried version.
Air-Fried Jalapeño Poppers
- 1 Tbs. olive oil
- 1/2 yellow onion, finely diced
- 1/4 cup fresh or thawed frozen corn kernels
- 1 slice bacon, diced
- 1 cup (4 oz./125 g) shredded Monterey jack cheese
- Kosher salt and freshly ground pepper
- 4 large jalapeño chiles, halved lengthwise, seeded and deribbed
- 2 Tbs. panko
1. Preheat a Philips air fryer to 360°F (182°C).
2. In a sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the corn and cook, stirring occasionally, until soft, 2 to 3 minutes. Transfer to a bowl.
3. In the same pan over medium heat, cook the bacon until crisp and browned, 1 to 2 minutes.
4. Add half of the bacon to the corn mixture. Fold in the cheese and a pinch each of salt and pepper. Fill the jalapeño halves with the mixture, dividing evenly. In a small bowl, stir together the remaining bacon and the panko. Sprinkle over the stuffed jalapeños.
5. Carefully place 4 jalapeño poppers in the variety cooking basket. Set the double layer rack inside the basket and place the remaining 4 poppers on the rack. Insert the basket into the Airfryer. Cook, uncovered, rotating them between the basket and rack halfway through cooking, until the poppers are crisp and lightly browned, about 10 minutes.
6. Transfer the jalapeño poppers to a platter. Season to taste with salt and pepper and serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Airfryer Cookbook