Ingredients

The following ingredients have 4 Servings
  • 8 Jalapeño Peppers (cleaned and cut in half)
  • 3/4 cup Cream Cheese
  • 3/4 cup Monterey Jack Cheese (or other melting cheese) (shredded)
  • 1 Scallion (chopped)
  • 2 Chicken Breasts Boneless/Skinless (pounded and cut into 8 strips)
  • 1/4 teaspoon TOG House Seasoning
  • 8 slices Bacon
  • 1/2 cup Korean Style BBQ Sauce
  • or
  • 1/2 cup Barbecue Sauce

Instruction

  • Slice off tops and stems of jalapeño peppers. Make a slit in each jalapeno pepper along one side and carefully remove the membrane and seeds.
  • Mix together cream cheese, cheese, scallions and salt and stuff inside each jalapeño peppers.
  • Pound chicken into 8 flat strips and season with TOG Seasoning.
  • Wrap one chicken strip around each jalapeño popper.
  • Wrap one slice of bacon around each chicken jalapeño, trying to seal the opening (with chicken or bacon) and secure with a toothpick.
  • Add 2 Tablespoons of water into air fryer drawer.  Place poppers in air fryer basket and then into drawer and cook at 340 degrees for 24 minutes (depending on size), turning over half way through.
  • Brush Barbecue Sauce on each popper and cook at 390 degrees for 5 minutes, or until bubbly.