Ingredients

• 1 pack Cream cheese (8oz.), softened

• 4 Jalapeños: seeded and finely chopped (⅔ cup). I use my Braun Multiquick food processor to chop the Jalapeños in 30 seconds to the desired consistency.

• ½ cup cheddar cheese, shredded

• ½ cup Pepperjack cheese, shredded

• 6 strips bacon: cooked and finely chopped. I also used premade bacon crumbles.

• 2 cloves garlic, minced

• 2 eggs, beaten

• 1 cup breadcrumbs or Panko.

• 1 teaspoon garlic powder

• ½ teaspoon cayenne pepper

• Seasoning salt to taste. I add ½ teaspoon seasoning since bacon is usually pretty salty.

• 1 Tablespoon Sriracha sauce, optional
  

Directions

1. In a large bowl, mix together the cream cheese,  jalapeños, cheddar cheese, pepper jack cheese, diced jalapenos, bacon bits, garlic, salt, and sriracha sauce. Until all ingredients are well combined.

2. Scoop the mixture and form it into 1 inch or larger size balls. Place on a parchment-lined baking sheet and freeze for 30 minutes. Place beaten egg in a medium bowl. In the second bowl, combine the panko bread crumbs, garlic powder, cayenne pepper, and salt. Remove cheese balls from the freezer. Dip one ball at a time into the beaten eggs, and then coat with the bread crumbs mixture

3. Arrange the jalapeño balls in the air fryer basket/sheet/tray and give them some space so they do not touch each other.

4. Pre-heat air fryer at 400F/200C for 2 minutes and place the basket/tray into the air fryer

5. Air fry mode 400F/200C for 5-6 minutes or until the breading is crispy, golden brown and the cheese starts to pop. It is important to flip each ball halfway thru the cooking. Cook 3-4 minutes per side. Store leftovers in an airtight container in the fridge or freezer. To reheat, place in the air fryer at 350F/180C for 1-2 minutes per side.