Stuffed Jalapeno Poppers
Jalapeno Poppers stuffed with Thanksgiving dressing
Ingredients
- 10 Jalapeños fresh
- 8 oz Cream Cheese softened
- ¼ cup Cheddar Cheese shredded
- 1 tsp McCormicks Seasoing Montreal Steak
- 1 pack Bacon Uncooked
Instructions
To prep the Poppers
- Using a small pairing knife, slice the pepper in half lengthwise (leaving the stem intact if possible).
- Fill a mixing bowl with water. Submerge the jalapeno slice under water, and scoop out any seeds and membrane using a spoon or small knife.
- Place scooped-out slice on a baking sheet or large cutting board. Repeat the process until all slices have had their seeds and inner membrane removed.
- Combine softened cream cheese and shredded cheddar cheese in a bowl.
- Spread the mixture evenly inside jalapeno slices.
- Place layer of dressing on top and press into cheese.
- Apply seasoning over all slices.
- Wrap the bacon slice all the way around the jalapeno, starting at the bottom of the jalapeno (working up towards the stem).
To Bake the Poppers
- Spray air fryer tray with non-stick spray
- Place jalapeno poppers in rows on air fryer tray
- Set air fryer to 300 degrees for 45 minutes
- Remove from air fryer when bacon is crispy
- Rest for at least 10 minutes before serving
- Store leftover jalapeno poppers in air tight container in the fridge