I have a weakness for jalapeño poppers but would never deep fry them at home. The Vortex does a great job of air frying them and achieves a very similar result. This is the ultimate party or game-day snack!
12jalapeno peppersabout 3 to 4 inches (7.5 to 10 cm) long, cut in half, seeds and ribs removed
4ozcream cheesesoftened, 125 g
1/2cupshredded Cheddar cheese125 mL
2green onionswhite and green parts, finely chopped
1/2tspfreshly ground black pepper2 mL
6bacon slicescut in half, crosswise
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Cut jalapeños in half lengthwise and use a sharp paring knife or spoon to scoop out the seeds and ribs.
In a bowl, combine softened cream cheese, Cheddar cheese, garlic, green onions, salt and pepper; blend well.
Using a small spoon or kitchen knife, fill each jalapeño half with cheese mixture. Wrap each jalapeño with slice of bacon, then place jalapeño stuffed side up on cooking tray. Continue 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 Temperature to 400°F (200°C) and set time to 8 minutes. Press Start. Preheat Vortex until display indicates Add Food.
Slide one cooking tray into the bottom position and the other tray into the top position. When indicator signals Turn Food, switch 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 poppers to a serving platter. Cool a few minutes before serving.
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.”