Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp green onions, finely minced
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 8-10 medium jalapeno peppers, halved lengthwise and seeded

Instructions:

  1. Wearing gloves, slice jalapenos in half lengthwise and scrape out all seeds and white membranes.
  2. In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, black pepper, and minced green onions until velvety.
  3. Spoon roughly 1 tbsp of the filling mixture into each jalapeno boat, smoothing the top with a spoon.
  4. Coat each stuffed pepper in flour, shaking off the excess.
  5. Submerge the pepper into the beaten egg until fully coated.
  6. Press the pepper firmly into the panko breadcrumbs, ensuring the cheese filling is also sealed with crumbs to prevent leaks.
  7. Place poppers in a single layer in the air fryer basket; do not overcrowd.
  8. Lightly spray the tops with avocado or olive oil for a golden finish.
  9. Air fry at 400°F (205°C) for 8–10 minutes until the breading is mahogany-colored and the cheese is bubbling slightly at the edges.