Instant Vortex Dual Basket Air Fryer - Jalapeno Poppers and Tortilla Chips with Mango Salsa


  • 5 jalapeno peppers
  • 1/3 cup cream cheese
  • 1 tsp garlic powder
  • 1/3 cup Monterey Jack cheese
  • 1 1/2 tbsp green onions
  • 1/4 cup breadcrumbs
  • 1/4 tsp paprika
  • 1 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 mango
  • 1/4 cup red onion
  • 1/4 cup cilantro
  • 1/4 cup red bell pepper
  • 1 tbsp Juice from a fresh lime
  • 4 Flour Tortilla
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • For the mango salsa, mix mango, red onion, cilantro, bell pepper, ½ tsp salt and lime juice in a bowl. Cover and set aside.
  • Wear disposable gloves. Halve jalapeno peppers lengthwise. Carefully take the seeds out.
  • Mix cream cheese, Monterey jack cheese, ½ tsp garlic powder, ¼ tsp salt and green onions.
  • On a plate, mix breadcrumbs, paprika, and 1 tbsp olive oil.
  • Stuff peppers with the cheese mixture. Flatten the top.
  • Gently press the top of the peppers (cut side down) into the breadcrumb mix. Remove excess breadcrumbs. A very thin layer will be enough. Set aside.
  • Cut each tortilla into two, then cut each half lengthwise into two. Cut each strip into triangles.
  • In a large bowl mix cumin, ½ tsp salt, ½ tsp garlic, and ¼ tsp black pepper. Gently mix tortilla triangles with the spice mix. Add 1 tsp olive oil and mix for even coating.
  • Press 1 to set up the first basket. Select Roast, set the temperature to 400°F and the time to 10 minutes.
  • Press 2 to set up the second basket. Select Bake, set the temperature to 360°F and the time to 9 minutes. Select Sync Finish. Press Start.
  • When the first basket is hot, add the jalapeno peppers. When the second basket is hot, pour in the tortilla chips.
  • Turn food in both baskets at the signal. Mix tortilla chips well with the help of a pair of tongs.
  • Cook until the top of the peppers and chips are nicely browned.
  • When the cooking program ends, plate the jalapeno poppers and serve tortilla chips with mango salsa.
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