Prep Time



Cook time




  • 170 millilitres FRANK'S RedHot® Buffalo Wings Sauce
  • 125 grams cream cheese, softened
  • 250 millilitres shredded cooked chicken
  • 250 grams shredded Cheddar cheese, divided
  • 3 slices crisply cooked bacon, chopped
  • 16 medium jalapeño peppers, halved, seeds and ribs removed
  • 1000 grams shredded Gruyere cheese
  • 30 millilitres cornstarch
  • 341 millilitres (1 bottle) light lager beer


  1. Mix 125 ml of RedHot sauce and cream cheese in large bowl until smooth. Stir in chicken, 75 g of shredded Cheddar and bacon. Fill each jalapeño half with about 1 tablespoon filling mixture. Sprinkle jalapeños evenly with remaining 150 g shredded Cheddar.
  2. Preheat air fryer on 190°C (375°F) 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.
  3. Meanwhile place shredded 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 200°C (400°F, Gas Mark 6). 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.