PIZZA JALAPENO POPPERS RECIPES

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Steps:

• Place 6 ounces cream cheese in a medium bowl and let sit at room temperature until softened, about 45 minutes. (Alternatively, soften by microwaving for about 25 seconds.)
• Halve 8 jalapeõs lengthwise and scrape out the seeds. Grate 4 ounces extra-sharp cheddar cheese on the large holes of a box grater (about 1 cup).
• Cut 5 ounces sliced bacon crosswise into 1/2-inch pieces. Place in a medium skillet over medium heat and cook, stirring occasionally, until just beginning to brown and crisp, 4 to 6 minutes. Remove the skillet from the heat. Transfer the bacon to a paper towel-lined cutting board. Add 2/3 cup panko breadcrumbs to the bacon grease and stir to combine. Finely chop the bacon, add to the panko, and stir to combine.
• Add the cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl of softened cream cheese. Mix with a fork until combined and mostly smoothed.
• Heat an air fryer to 400ºF. Fill each jalapeño shell with 1 tablespoon of the cream cheese mixture. The filling should be flush with the rim of the jalapeño. Take each jalapeño and press cream cheese-side down into the panko and bacon mixture. Press any remaining panko mixture onto the jalapeño poppers.
• Coat the air fryer tray or basket with cooking spray. Lightly spray the jalapeño poppers with cooking spray. Cooking in batches if needed, placing a single layer of peppers in the basket or tray, leaving about 1/2-inch of space between poppers. Air fry until the filling is hot, the jalapeños are fork tender, and the tops are golden-brown, 7 to 10 minutes. Tent the poppers with aluminum foil if the tops are browning too quickly before the jalapeño poppers are done.