Serves: 12 pieces
Time: 24 minutes
Ingredients
- 6 jalapeno chilis
- 100g cream cheese
- 100g sharp cheddar cheese
- Pinch of smoked paprika
- Salt and pepper
- 1 tbsp melted garlic butter
- ½ cup panko breadcrumbs
- ½ cup parmesan
Method
- Slice the jalapeno poppers in half lengthways
- Remove the seeds and membranes from the inside of the jalapenos. If you like the popper extra hot, leave the seeds in the peppers
- Place the poppers in the basket and steam for 6 minutes. The poppers should be cooked but not soft
- Allow to cool slightly
- While the peppers are cooling, mix together the cheeses, paprika and salt and pepper
- Spoon the mixture into the halved peppers and smooth out the surface
- In a separate bowl, mix the panko and parmesan.
- Turn the poppers upside down and dip the cheese-filled peppers into the breadcrumb mix
- Grill in the air fryer at 200 ̊C for 8 minutes or until the crumbs are golden and crunchy
