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From Our Kitchen

Bacon-Wrapped
Jalapeño Poppers

Air-fried, wrapped in bacon, and served with a dragon fruit jam dipping sauce that cuts straight through them.

Makes
12 poppers
Air fryer
350°F, then 370°F
Total time
About 20 minutes
Uses
The jam

Ingredients

Poppers

  • 6 medium jalapeño peppers
  • 4 ounces cream cheese, softened
  • 1/2 cup finely shredded sharp cheddar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon smoked paprika
  • A pinch of salt
  • 6 slices thick-cut bacon
  • 12 wooden toothpicks, if needed

Dipping Sauce

  • 1/3 cup Red Fleshed Dragon Fruit Jam
  • 2 teaspoons lime juice
  • 1 teaspoon warm water, if needed
  • A pinch of salt
  • Optional: 1/8 teaspoon cayenne or crushed red pepper

Method

  1. Make the sauce

    Mix the jam, lime juice and salt, loosening it with the warm water if you want it thinner. Stir in cayenne for extra heat and refrigerate it while you work.

  2. Part-cook the bacon

    Heat the air fryer to 350°F. Lay the bacon out in a single layer, in batches if you need to, and cook for 5 to 7 minutes until it has begun to render but is still flexible. Do not take it to crisp.

    Drain on paper towels, let it cool enough to handle, and cut each slice in half crosswise.

  3. Fill and wrap

    Wearing gloves, halve each jalapeño lengthwise and take out the seeds and membranes. Leave some membrane in if you want them hotter.

    Mix the cream cheese, cheddar, garlic powder, onion powder, paprika and salt, and divide it between the halves, level with the edges. Wrap each one in a half slice of bacon, seam underneath or pinned with a toothpick.

  4. Air-fry

    Heat the air fryer to 370°F. Arrange the poppers filled side up in a single layer with space between them, in batches if needed.

    Cook for 8 to 12 minutes, checking from 8, until the bacon is crisp and the peppers are tender. Cool for 3 to 5 minutes, pull the toothpicks and serve warm with the dipping sauce.

Gloves on. Wear food-safe gloves while you handle the jalapeños and keep your hands away from your eyes. The cheese filling comes out extremely hot, so give them the full five minutes.

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