This dish contains the following allergens: Milk/Dairy
Cooking mode
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115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Utensils
Small Bowl
Spoon
Step 1
In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
Step 2
Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making sure not to overfill.
Step 3
Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
Step 4
Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
Step 5
After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 15 minutes. Select START/PAUSE to begin.
Step 6
After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
Step 7
When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.
In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 2 of 7
Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making sure not to overfill.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 3 of 7
Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 4 of 7
Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 5 of 7
After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 15 minutes. Select START/PAUSE to begin.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 6 of 7
After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
Step 7 of 7
When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.
115g
cream cheese, softened
115g
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8
strips uncooked bacon
1/2 block (4 ounces)
cream cheese, softened
1/2 bag (4 ounces)
shredded cheddar cheese
1 tablespoon
kosher salt
8
jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
