Air Fryer Jalapeño Poppers 2-Ways

Jalapeños:

Cheesy jalapeños:

Bacon wrapped jalapeños:

Yoghurt & garlic dip:

Jalapeños:
Wear plastic gloves while handling the jalapeños.

If using fresh, bring a saucepan of water to the boil. Add the jalapeños and cook for 5 minutes. Drain and pour cold water over.

Cut the jalapeños in half. Use a teaspoon, carefully scoop out the ribs and pips.

Mix the cream cheese and cheese together and stuff into the halved jalapeños.

Cheesy jalapeño poppers:
Press together to close.

Dip the jalapeños in egg and then in flour. Repeat but dip into breadcrumbs instead of flour.

Leave to stand for 10 minutes. Spray the basket of the air fryer with non stick spray as well as the jalapeño poppers.

Air fry at 180°C for 3 - 4 minutes. Turn over and air fry for another 3 – 4 minutes.

Serve with sweet chilli sauce and yoghurt & garlic dipping sauce.

Bacon wrapped jalapeño poppers:
Wrap each in a strip of bacon. Place in the basket of the air fryer and air fry at 180°C for 5 – 7 minutes until golden and crisp.

Serve with sweet chilli sauce and yoghurt & garlic dipping sauce.

Yoghurt & garlic dip:
Mix all ingredients for the dip together. Leave to stand for 10 – 15 minutes for flavours to develop.

HINTS & TIPS:

• Oven baking: Place on a baking sheet and bake in a preheated oven at 180°C for 15 – 20 minutes until golden and crispy.
• Stove top: Deep fry in hot oil. Drain on absorbent paper.
• Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.
• Try LANCEWOOD® Medium Fat Sweet Chilli or Spring Onion & Chives Cream Cheese instead of Plain Cream Cheese.