Ingredients
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
Directions
1 In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
2 Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making sure not to overfill.
3 Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
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.
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.
6 After 7 minutes, remove basket from unit and rotate peppers to ensure the bacon crisps on all sides. Reinsert basket to resume cooking.
7 Cooking is complete when bacon is crisp and peppers are beginning to shrivel. Remove peppers and allow to cool for 10 minutes, then serve warm.
