Air-Fried Jalapeño Poppers

1. 1

   Bring 3 cups of water to a boil in a medium saucepan over high. Add jalapenos; cook, stirring occasionally for 3 minutes. Transfer jalapenos to a bowl of ice water to stop the cooking process; let stand for about 30 seconds. Transfer jalapenos to a plate lined with paper towels. Carefully make a slit vertically along the side of each jalapeno. Remove seeds and veins (gloves are best for this!). Rinse and dry thoroughly.

2. 2

   Stir together Cheddar, cream cheese, and 1/2 teaspoon of the salt in a medium bowl until combined. Fill each pepper with about 2 teaspoons of cheese filling; close slit to seal in cheese.

3. 3

   Place flour in 1 shallow dish, eggs in a second shallow dish, and panko and remaining 1 teaspoon salt in a third dish. Dip stuffed jalapenos in eggs, allowing excess to drip off. Coat lightly in flour. Return coated jalapenos to egg dish for a second dip, and finally coat in panko.

4. 4

   Turn the air-fryer to 375u00b0F, and allow it to preheat 3 to 5 minutes. Coat the basket and breaded jalapenos with cooking spray. Add 4 jalapenos at a time to air-fryer. Cook until golden brown, 10 to 12 minutes, turning half way through. Repeat with remaining jalapenos.

5. 5

   Combine sour cream, lime zest, and lime juice in a small bowl. Serve poppers with lime cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.