1cupfinely crushed bread crumbsI prefer the Italian seasoned version
1smalllimeboth the zest and juice
1. In a saucepan of boiling water, gently boil the jalapenos, stirring occasionally, for 3 minutes.2. Remove from saucepan and plunge in ice water. Leave in ice water to cool.3. Drain on paper toweling.
1. Mix together the 5 filling ingredients. Place in a Ziplock style bag. Set aside.
1. Place the flour in a bowl. Set aside.2. Whisk the egg and milk in another bowl. Set aside.3. Toss the crumbs and salt in a third bowl. Set aside.
1. Slit a side of the jalapeños and remove seeds and veins. It is helpful to have a pair of slender scissors to snip the top of the seeds to separate from the stem. Rinse and drain the insides.2. Snip a corner off the bag with the cheese mixture and fill the peppers by squeezing into the slit until full. Press the pepper shut. If there is a small seam of cheese, it is ok.
1. If the peppers dried, slightly dampen them. Roll each pepper in flour, then egg/milk, then crumbs (really press the crumbs on, you want a good coating). Place on a plate as they are finished.2. Spray exposed top and sides lightly with cooking spray. Turn over and spray the other side.
1. While air frying, mix together the sour cream and lime juice/zest for a great dipping sauce.
1. Remove air fryer basked and spray with cooking oil. (Unless your fryer indicates not to.) Replace the basket and preheat at 375 for 5 minutes.2. Place five in your fryer basket seam side down. This is counterintuitive but do it.3. Set your timer for 10 minutes.4. After 3 to 4 minutes (before the cheese melts enough to start running out) turn the poppers so the slits are facing up. Finish cooking the full 10 minutes. Repeat with remaining peppers.
If you have extra coating and some zucchini, green tomato, or egg plant nearby, dredge them through the coating bowls and air fry for 3 to 4 minutes.