Bacon- Wrapped Jalapeno Poppers
Ingredients
- 6 large jalapenos
- 115g 1/3-less-fat cream cheese
- 30g shredded reduced-fat sharp cheddar cheese
- 2 scallions, green tops only, sliced
- 6 slices centre -cut bacon, halved
- Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Wearing rubber gloves, halve the jalapefios lengthwise to make 12 pieces. Scoop out the seeds and membranes and discard.
- In a medium bowl, combine the cream cheese, cheddar, and scallions. Using a small spoon or spatula, stuff the jalapeftos with the cream cheese mixture. Then, wrap each pepper with a strip of bacon and secure it in place with a toothpick.
- Insert crisper plates in the baskets. Place the stuffed peppers in a single layer in each basket, then insert the baskets in unit. Select Zone 1. Turn the dial to select AIR FRY. Set the temperature to 160°C and set the time to 12 minutes. Press the MATCH COOK button to copy Zone I 's settings to Zone 2. Press START/ PAUSE to begin cooking in both zones. Cook until the peppers are soft, the bacon is crispy and browned, and the cheese has fully melted. Serve warm.