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Combine all the ingredients in a bowl. Using a whisk or a spatula, combine well together. Reserve as needed for the recipe and freeze the rest.
Cut the jalapeños in half. Then using a paring knife or a spoon, remove the ribs and seeds from the jalapeño.
In the meanwhile, add the diced bacon to a cold pan and turn the heat to medium. Cook the bacon bits until they are crispy. Then transfer to a plate or bowl line with paper towels and lightly pat dry.
In a large bowl, add the cream cheese, bacon, green onions and cheese. Mix well until combined, taste and adjust with salt to preference.
Spoon the cream cheese mixture into the jalapeño halves - making sure not to overstuff it.
In a pan or microwave, melt the garlic butter. Pour the breadcrumbs into another bowl and add the melted butter on the breadcrumbs. Mix well until there are no lumps.
Spoon 2-3 teaspoons of the breadcrumb mixture over each of the jalapeños.
Air-fryer method - Set the temperature between 375 F to 390 F and cook for 8-12 minutes, or until the breadcrumbs and jalapeños are done to your liking.
To remove the cooked jalapeño poppers, use a thin spatula to remove from the air fryer basket.
Oven method - Set the oven to 425 F and bake for 25-30 minutes, or until the breadcrumbs and jalapeños are done to your liking.