Air Fryer Bacon Wrapped Jalapeño Poppers

These homemade jalapeño poppers are filled with creamy cheese, wrapped in bacon, and air-fried until crispy and golden. They're quick, simple, and taste amazing whether you're hosting a party or making a fun family snack. You'll love how easy they are to prepare ahead of holidays or gatherings. Pin it now so you'll always have this crowd-pleasing finger food ready for Thanksgiving, Christmas, or game day!

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Why this is the best air fryer jalapeno popper recipe

It's a simple recipe. This recipe uses only 5 ingredients, and you probably already have them all in your pantry.

It's very easy. All you have to do is mix the filling, cut and stuff the fresh jalapenos, wrap with bacon, and let the air fryer do the rest!

It tastes amazing! The combination of the crisp air-fried bacon with creamy cheeses and tangy ranch seasoning is out of this world good. These flavors make a perfect combination!

It's perfect for parties and potlucks. This bacon-wrapped air fryer jalapeno poppers appetizer is always a hit with my friends. I bet yours will devour it, too.

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What you'll need to make Bacon-Wrapped Jalapeno Poppers in an Air Fryer

Equipment

• Air fryer - Obviously. Any style or brand will be fine.
• Disposable gloves - These aren't strictly necessary, but I personally wouldn't cut fresh jalapenos without gloves. Fresh hot peppers are loaded with capsaicin oil; this is what makes them taste hot. It is also a severe skin irritant, so if you get the oil on your hands and then wipe your eyes, nose, mouth, or bottom, your sensitive parts will burn for hours. If you are using gloves, put them on, cut the peppers, remove the gloves carefully without touching the outsides, then wash your hands thoroughly. If you're brave enough to cut the peppers without gloves, make sure you wash your hands and tools very very well with dish soap (because it's an oil that is the problem) after touching the peppers and before you touch anything.
• Toothpicks - You may not need toothpicks, but they are handy to have close by if your bacon won't stay where you want it to.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Fresh jalapeno peppers - Any hot pepper you're brave enough to eat whole can be used in this recipe. I always remove the cores, seeds, and membranes from the insides of the peppers as this is where most of the capsaicin is. If you remove all of that, the peppers still taste great but are significantly less hot.
• Cream cheese - This must be room temperature or you won't be able to mix it. Full-fat or low-fat is fine. I personally use low-fat in this recipe.
• Shredded cheddar cheese - Some people will tell you that you need to grate your own cheese because grocery store shredded cheese doesn't melt properly. That is crap. In 26 years of cooking, I have never shredded my own cheese, using at least 3 bags of shredded cheese every week, and I have only one time ever had a bag of cheese that didn't melt properly. Don't let anyone guilt you into feeling like you have to shred your own cheese. Just buy a bag and call it good enough.
• Ranch dressing mix - This is the dry powder. I make my own, and the link goes to that recipe. If you want to buy a packet, you can also do that, but you won't use the whole packet.
• Bacon - This needs to be uncooked, as you will wrap it around the peppers after you stuff them.

How to make bacon-wrapped jalapeno poppers

1. Wearing disposable gloves, cut the jalapeños in half and remove the cores, seeds, and membranes inside. The easiest way to remove the membranes is with a small spoon. Be careful not to touch anything that isn't going to be washed, and especially don't touch your face or other sensitive areas. When you're finished, throw the gloves away and wash your hands immediately.
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2. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and ranch seasoning.
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3. Spoon cheese mixture into each pepper half.
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4. Wrap each half with a slice of bacon and secure it with a toothpick if necessary.
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5. Place poppers in a single layer in the air fryer basket with a little space around each one. You may have to cook them in batches depending on the size of your air fryer basket.
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6. Air fry jalapeno poppers at 380ºF for 8 minutes or until bacon is cooked to your liking.
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Substitutions & variations

Add goat cheese or feta for a salty, creamy bite or try smoked Gouda or a dash of liquid smoke in the plain cream cheese.

Top with green onions or mix them into the filling.

Swap bacon with prosciutto; it crisps as beautifully and is a little lighter.

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For a larger version, use poblano halves to make it a meal rather than an appetizer.

Add a dab of BBQ sauce or corn and black bean salsa to the filling.

Drizzle with maple syrup or hot honey right after air frying for an easy glaze.

Storing leftovers

Refrigerator: Let the jalapeno pepper poppers cool completely (so they don't get soggy). Place in an airtight container lined with a paper towel to absorb moisture. Store up to 3-4 days in the fridge.

Freezer: Arrange cooled pepper poppers on a baking sheet and freeze until solid (about 1-2 hours). When they're no longer sticky, transfer them to a freezer-safe bag or container. Store up to 2 months. Reheat in the air fryer. No need to thaw first.

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Check out more delicious appetizer recipes

• Cold Shrimp Avocado Cucumber Appetizer
• Philly Cheesesteak Egg Rolls
• Artichoke Bruschetta with Sun-Dried Tomatoes
• Prosciutto-Wrapped Jalapeño Poppers
• Air Fryer Coconut Shrimp
• Cranberry Brie Appetizer Bites with Puff Pastry
• 25+ Easy Thanksgiving Appetizers, Dips, & Snacks
• 26 Best Easy Super Bowl Appetizers

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