Air Fryer Jalapeno Poppers
Ingredients
8 large jalapeno chiles
6 oz shredded Cheddar cheese
4 oz cream cheese, softened
1½ teaspoons kosher salt, divided
1/2 cup all-purpose flour
2 large eggs, beaten
1½ cups Panko breadcrumbs
1/2 cup sour cream
1/2 teaspoon lime zest
2 teaspoons freshly squeezed lime juice
Directions
Boil 3 cups of water in a medium saucepan over high heat. Add jalapeños and cook, stirring occasionally, for 3 minutes.
Using tongs, remove boiled jalapeños from the pan and transfer them to a bowl of ice water. Allow to stand for 30 seconds, then transfer them to a plate lined with paper towels. Make a slit vertically along the side of each jalapeño. Remove stems, seeds, and veins, then rinse them and pat dry with paper towels.
In a medium mixing bowl, combine Cheddar cheese, cream cheese, and 1/2 teaspoon salt. Stir well.
Fill each jalapeño with 2 teaspoons of cheese mixture. Close the slit to seal in the cheese.
Place all-purpose flour in a shallow dish. Put beaten eggs in a second shallow dish. Place combined Panko breadcrumbs and the remaining 1 teaspoon salt in a third dish.
Dip stuffed peppers in beaten eggs first, then coat them in the flour. Return coated jalapeños to egg dish again, and finally coat in breadcrumb mixture.
Preheat your air fryer to 375 F (190 C) for 5 minutes. Grease the air fryer basket with nonstick cooking spray.
Working in batches, fry at 375 F (190 C) for 10-12 minutes, or until golden brown, flipping once halfway through. Repeat with remaining stuffed jalapeños. Serve hot.
In a small mixing bowl, combine sour cream, lime zest, and lime juice. Mix well. Serve with fried jalapeños.
