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A plate of Air Fryer Bacon Wrapped Jalapeno Poppers secured with toothpicks sits next to a small bowl of creamy dipping sauce and two glasses of water.

Air Fryer Bacon Wrapped Jalapeño Poppers

Air Fryer Bacon Wrapped Jalapeño Poppers are my go-to party appetizer when I need something impressive that comes together quickly. Crispy bacon wraps around jalapeño halves stuffed with cream cheese and sharp cheddar, creating smoky, creamy, slightly spicy bites that disappear the second you set them out. I make them for game days, tailgating parties, potlucks, and family gatherings where I want to bring something everyone will actually fight over. The air fryer gets the bacon perfectly crispy while the cheese filling melts into something ridiculously rich and tangy. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer to crisp the bacon back up.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Keyword: Air Fryer Wrapped Jalapeño Poppers
Servings: 8
Calories: 222kcal
Author: Mandy Applegate

Ingredients

  • ½ cup cream cheese
  • ½ cup shredded sharp Cheddar cheese
  • 12 jalapeno peppers halved lengthwise, seeds and membranes removed
  • 12 slices bacon
US Customary - Metric

Instructions

  • Line the air fryer basket with parchment paper.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeño half with cheese mixture.
    ½ cup cream cheese, ½ cup shredded sharp Cheddar cheese, 12 jalapeno peppers
  • Put halves back together and wrap each stuffed pepper with a slice of bacon (you can secure them with a toothpick). Arrange bacon-wrapped peppers on the prepared baking sheet.
    12 slices bacon
  • Bake in the air fryer at 375ºF (190°C) for 15 to 20 minutes until bacon is crispy.
  • Serve hot with your favorite dipping sauce.

Notes

Here are my best tips for making perfect bacon wrapped jalapeño poppers in the air fryer:
  • Remove all the membranes: Scrape out the white membranes inside each jalapeno half completely because that's where most of the heat lives. Leave them in if you want extra spicy poppers.
  • Don't overfill the peppers: Pack the cheese mixture firmly, but don’t overstuff them, or it’ll squeeze out when you wrap the bacon around, and about a tablespoon per pepper half is just right.
  • Use thin-cut bacon: Regular thin-cut bacon cooks through perfectly in the 15 to 20 minute cooking time without drying out the peppers. Thick-cut bacon takes too long, and the peppers get mushy.
  • Leave space between poppers: Arrange them in a single layer with a little space between each one so the hot air can circulate and crisp up all sides of the bacon evenly.
  • Check bacon crispiness: If your bacon isn't as crispy as you want at 20 minutes, add another 2 to 3 minutes and keep checking until it reaches your preferred level of crispiness.
  • Flash freeze before storing: Freeze poppers on a baking sheet for 1 hour before transferring to containers so they don't stick together in one frozen clump.

Nutrition

Calories: 222kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 310mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 0.2mg
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