Slice jalapenos in half and remove the white flesh and seeds.

Add the dry seasonings into the bread crumbs and mix until evenly dispersed. Spread bread crumbs onto a plate or shallow dish and set aside.

Crack eggs into a bowl or shallow dish, whisk eggs and set aside.

Spoon cream cheese into each jalapeno half, do not overfill (approximately 2-3 teaspoons).

Roll each stuffed jalapeno in the flour, then in the egg wash to coat. Immediately roll each jalapeno into the seasoned bread crumbs.

Place stuffed and coated jalapeno poppers in a single layer in the air fryer basket.

Do not crowd the poppers to allow the air to circulate around each one. This recipe is air fried in two batches with most air fryers.

Cook at 350 degrees for 10 minutes, check poppers and cook for an additional 1-4 minutes to your desired level of crispness.

Optional: Wrap prepared bacon around each breaded jalapeno or omit the breading step and wrap prepared bacon around each cream cheese stuffed jalapeno*.

To prepare bacon, air fry at 375 degrees Fahrenheit for 4-5 minutes until crisp.

Once cooled, wrap each breaded or un-breaded* jalapeno popper in bacon and secure with a toothpick. Air fry in a single layer at 350 degrees for 10-14 minutes until jalapeno is cooked and bacon is crisp. Check after 10 minutes. Do not crowd the poppers in the air fryer basket.