Step by step

Method

5 steps

1. 1

   Wear gloves. Halve 5 fresh jalapeños lengthwise and scrape out the seeds and membranes (leave a little membrane if you want more heat). Soften 8 oz cream cheese and stir in optional shredded cheddar, a pinch of garlic powder, or smoked paprika if you like.

2. 2

   Fill each half with the cream cheese mix — mound it slightly but don't overstuff or it spills. Wrap each with a half-slice of bacon (5 slices cut crosswise) and pin with a toothpick if the bacon won't stay put.

3. 3

   Preheat the air fryer to 375°F. Arrange poppers in a single layer, bacon seam-side down when you can.

4. 4

   Air fry 10–14 minutes, flipping halfway if the bacon looks uneven, until the bacon is browned and the peppers are tender when poked. Thicker peppers need the longer end.

5. 5

   Cool 3–5 minutes — the filling is molten — then remove toothpicks and serve. You want crispy bacon-wrapped jalapeño poppers with a creamy hot center — not floppy pale bacon or leaked-out cheese puddles.