An air fried take on traditional fried jalapeño bites! Loaded with a quick Buffalo chicken filling, jalapeño halves are air fried until golden and served with a Bud Light® beer-cheese dipping sauce that comes together in a snap.
1 cup (250 grams) shredded Cheddar cheese, divided
3 slices crisply cooked bacon, chopped
16 medium jalapeño peppers, halved, seeds and ribs removed
2 cups (500 grams) shredded Fontina cheese
2 cups (500 grams) shredded Gruyere cheese
2 tablespoons (30 milliliters) cornstarch
1 bottle (341 milliliters) Bud Light® beer
MIX 1/2 cup (125 ml) of RedHot sauce and cream cheese in large bowl until smooth. Stir in chicken, 1/3 cup (75 g) of shredded Cheddar and bacon. Fill each jalapeño half with about 1 tablespoon filling mixture. Sprinkle jalapeños evenly with remaining 2/3 cup (150 g) shredded Cheddar.
REHEAT air fryer on 375°F (190°C) for 3 minutes. Spray basket with no stick cooking spray. Working in batches, place jalapeño poppers in single layer in fryer basket. Air fry 8 to 10 minutes, until heated through and cheese is golden brown. Repeat with remaining poppers.
MEANWHILE, place shredded Fontina and Gruyere cheese in large bowl. Add cornstarch and toss until cheese is coated. Bring beer to simmer in small saucepan. Gradually add cheese, stirring constantly until melted and smooth. Transfer hot beer cheese to serving bowl; swirl in remaining RedHot sauce. Serve jalapeño poppers with beer cheese for dipping.
Test Kitchen Tip: To bake poppers in the oven instead of air frying, preheat oven to 400°F (200°C). Arrange poppers in single layer on large foil-lined baking pan sprayed with no stick cooking spray. Bake 20 minutes or until bubbly and browned.