Fresh jalapeños get halved and hollowed out into perfect little boats, ready to hold a smoky, garlicky filling spiked with onion powder and a pinch of smoked paprika. Once mounded and loaded into the air fryer, those halves crisp up fast, with the filling turning bubbly and lightly browned while the pepper skins soften and char in spots. A scatter of fresh chives on top adds a bright, herby finish before serving. These come together quickly with no oven preheating drama, just a hot air fryer and a short wait, making them an easy app for game day or a casual get-together. It's a solid pick for a vegan spread, delivering that same spicy, savory popper experience people crave.
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Preheat the air fryer to 375°F (190°C) for 3 minutes. While it heats, halve the jalapeños lengthwise and use a small spoon to scrape out the seeds and membranes, leaving the pepper shells intact.
In a mixing bowl, stir together the cream cheese, cheddar, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and evenly combined. Fold in the crumbled bacon, if using.
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