Pimento Cheese Jalapeño Poppers

By: Bruce Weinstein and Mark Scarbrough

Pimento Cheese Jalapeño Poppers
cuisine icon Course
Snack
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Instant Omni Toaster Oven and Air Fryer
cuisine icon Keywords
16 servings, 3 ounces, about 1 1/2 ouncescheese, air fry, at room temperature, cheese, chili, cook 8 min, dairy, do not use fat-free cream cheese, easy, eggs, fresh jalapeño chiles, garlic powder, instant omni toaster oven and air fryer, minced drained jarred pimiento, olive oil spray, onion powder, pastry, prep 10 min, regular or low-fat milk, snack, spicy street food, wheat bread crumbs

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
16 Servings
Ingredients
  • 8 large fresh jalapeño chiles
  • 1/3 cup shredded sharp American cheddar, about 1 1/2 ouncescheese
  • 6 tbsp regular or low-fat cream cheese, at room temperature, 3 ounces, do not use fat-free cream cheese
  • 1 tbsp minced drained jarred pimiento
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 large eggs
  • 1/3 cup regular or low-fat milk
  • 3 cups Italian-seasoned regular or whole wheat bread crumbs
  • Olive oil spray
Instructions
  • Split each jalapeño in half lengthwise through the stem. Use a small spoon to scrape out the seeds and membranes, discarding all of them. Make sure you wash your hands with soap and water after working with the chiles. If you’re particularly sensitive, wear latex or rubber gloves.
  • Mix the shredded cheese, cream cheese, pimientos, garlic powder, and onion powder in a small bowl until well combined. Fill each jalapeño half with this mixture, smoothing the top of the filling flat with the cut sides of the jalapeño.
  • Whisk the eggs and milk in a small, shallow bowl or on a soup plate until very well combined. No bits of egg white should be floating in the mix. Spread the bread crumbs on a small serving plate.
  • Dip a filled jalapeño half in the egg, coating all sides and turning as needed. Pick it up, let the excess drip off, and set it aside.
  • In the bread crumbs, turn all ways, even on the ends, to get an even coating. Set aside, and then repeat this process with the remaining stuffed jalapeño halves. Generously coat them on all sides with olive oil spray.
  • Set the machine to "Air Fry." Set the temperature to 400 °F and the timer to 10 Minutes (which will be a little more than you need). Press START.
  • When the machine beeps, indicates "add food," or is heated to the proper temperature, set the coated jalapeño halves in the basket or on the tray, stuffing side up, in a single layer with at least 1/2 inch of space around each popper. Use separate trays or work in batches as necessary.
  • Air-fry, undisturbed and ignoring any "Turn Food" indicator, until the coating is crunchy and well browned, about 8 Minutes. If you’ve used multiple trays, swap them top to bottom about halfway through the cooking process.
  • Turn off the machine and use nonstick-safe kitchen tongs to transfer the stuffed jalapeños to a serving platter or plate. Cool for at least 5 Minutes before serving warm or at room temperature.
  • The stuffed poppers will stay fresh at room temperature for about an hour. They don’t store well overnight. But refresh any that have gone soggy after about 1 hour by heating them in a single layer in a 375°F air fryer for 2 Minutes.
  • Skip the breading altogether, both the egg-water dip and the bread crumbs. Instead, wrap a thin slice of bacon around each stuffed jalapeño half, spiraling the bacon in overlapping turns so that it covers the whole jalapeño. Air-fry as directed.
  • During the last minute or two of cooking, brush the bacon with maple syrup or sweet red chili sauce for a glazed coating.
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