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- Three cooking options — deep-fried, baked, or air-fried — let you choose between maximum crunch, oven-toasted crispness, or quick air-fryer convenience without sacrificing flavor.
- A cool, tangy pimiento cheese filling balances the jalapeños’ variable heat, while a seasoned breadcrumb coat and last-minute sprinkle of flaky salt lock in a satisfying texture.
- The peppers can be stuffed and breaded up to 24 hours ahead, so they’re ready to fry, bake, or air-fry just as guests arrive.
When you bite into a pimiento‑stuffed jalapeño popper that’s been deep‑fried to a bronzed crunch, you immediately understand why this method deserves the extra effort. A seasoned breading coats a creamy stuffed jalapeño that is then quickly dunked in hot oil. No two chiles scorch alike, so each popper keeps you guessing, a roulette wheel of fire and flavor.
Baked and air‑fried preparations capture the same balanced taste, proving that technique can be flexible. An oven’s longer, steadier heat turns the peppers almost plush, coaxing out a subtle sweetness that contrasts beautifully with the assertive filling. The breading, though less dramatically crunchy than its oil‑bathed cousin, still toasts to a satisfying crisp. Air frying splits the difference, delivering a speedy cook and crackly shell.
Whichever path you choose, keep the seasoning bold and the pimientos plentiful. A final shower of flaky salt right out of the fryer, oven, or basket seals in the crunch. Serve the poppers piled high, lime wedges and cool ranch on standby, and watch them disappear before the next round of drinks arrives. They’re crowd‑pleasing bites that truly elevate game day or any casual gathering.
How to make these jalapeño poppers in the air-fryer
To air-fry the jalapeño poppers, preheat an air fryer to 375°F. Working in batches of about six pepper halves, spray each pepper liberally with cooking spray then place in the air fryer basket. Cook until lightly browned, about 12 minutes. Repeat with remaining pepper halves. Sprinkle with the remaining 1/2 teaspoon table salt and serve immediately.
How to make these jalapeño poppers in the oven
To bake the jalapeño poppers, preheat the oven (preferably with convection setting on) to 375°F. Place prepared pepper halves on a baking sheet lined with a wire rack. Spray liberally with cooking spray and bake until golden brown, rotating the pan halfway through cooking, 20 to 25 minutes. Sprinkle with remaining 1/2 teaspoon table salt and serve immediately.
Notes from the Food & Wine Test Kitchen
- Always wear gloves when working with hot peppers to keep your hands (and eyes) protected from any spicy oils.
- To make these even more decadent, add some chopped cooked bacon to the filling.
- Look for evenly sized jalapeño peppers, about 1 to 1 1/2 ounces each, so these cook at a similar rate.
This recipe was developed by Adam Dolge; the text was written by Breana Killeen.