*When making jalapeño poppers, I have found that the jalapeños typically require an extra minute or two of cook time to soften. You may remove the veins for less heat, if desired. Finally, gloves are a good idea when working with hot peppers–and avoid touching your eyes.
•Leftovers may be warmed in the oven, although I’ve heated one or two in the microwave for a quick snack. In my microwave, a single pepper is hot within 10 seconds.
•Prefer to use an air fryer? – 425℉ for 7 to 8 minutes, give or take depending on model of air fryer.
•Prefer to make more or less? Feel free to scale the recipe up or down to make as many, or few, poppers as you like. The amounts of the various ingredients are also easy to eyeball.
•To prepare ahead: Follow the instructions up to the point of baking, and then transfer the peppers to an air-tight container and refrigerate for up to 8 hours. The unbaked poppers may keep well overnight, but I have not yet held them that long.