Recipes
Bacon Wrapped Cheese Stuffed Jalapenos
4-6 servings
30-60 min
Easy
INSTRUCTIONS
- Cut jalapeños in half lengthwise and use a sharp paring knife or spoon to scoop out the seeds and ribs.
- In a bowl, combine the softened cream cheese, cheddar cheese, garlic, green onions, salt and pepper. Mix well to combine.
- Using a small spoon or kitchen knife, fill each jalapeño half with the cheese mixture. Wrap each jalapeño with a slice of bacon, then place the jalapeño stuffed side up on a cooking tray. Repeat until all jalapeños are filled, wrapped and placed on two cooking trays.
- Place the drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust the temperature to 400°F / 200°C and set the time to 8 minutes. Press Start. Preheat the air fryer until the display indicates Add Food.
- Slide one cooking tray into the bottom position and the other tray into the top position. When the indicator signals Turn Food, switch the cooking trays so the tray that was in the top position is now in the bottom position and the other tray moves to the top position. Continue to cook until the filling is golden and bubbling and bacon is crispy and browned.
- Using a nonstick spatula, transfer the poppers to a serving platter. Cool a few minutes before serving. Enjoy!
Notes
Tips You don’t want jalapeños that are too small; otherwise, they are too difficult to fill. Likewise, you don’t want them too big. , Removing seeds and ribs from the jalapeños removes most of the heat from the pepper. If your hands are sensitive to pepper, use a pair of latex gloves for this step. , Don’t use thick-cut bacon for this recipe; it is too difficult to wrap around the peppers. I like to use what I call “stretchy bacon.” , Image credit: gettyimages.com
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About the chef
Donna-Marie Pye
Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.
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