After putting it off for years, I finally gave in and joined the ranks of air-frying home cooks. And honestly? I haven’t stopped using it since.
These jalapeño poppers were really easy to whip up and cooked quickly. I used regular cheese (because low-fat cheese isn’t something I believe in) and regular cream cheese, which worked out just fine. I assume the addition of these two ingredients was to make them a little more diet-friendly, but we don’t roll that way around here, darlings. In fact, I saved the egg yolks and made eggs Benedict with them, so here we are.
I had enough filling to make an extra popper with a red mini pepper I had on hand. This might have been due to the size of the jalapeños I bought. Eight-half peppers made two servings; again, they weren’t all that big.
The spice level was perfect for those of us who don’t need fiery levels of heat in everything. Zippy but not unbearable. The coating was nice and crisp, while the interior was filled with gorgeous, creamy, and melty cheese after about 6 minutes. The red pepper was slightly more tender, so the jalapeños might need a minute more next time.
