Air Fryer Fried Stuffed Jalapeños Recipe

Name: Air Fryer Fried Stuffed Jalapeños
Prep time: 90M
Cook time: 4 min
Total time: 94 min
Yield: 6
Ingredients: 6 pickled jalapeno pepper FNDDS; 2 cream cheese USDA; 0.5 sharp cheddar cheese FNDDS; 1 red salsa FNDDS; 1 almond flour, super finely ground, gluten free King Arthur Flour; 1.5 coconut flour, finely ground, organic King Arthur Flour; 0.25 whole buttermilk FNDDS; 2 table salt USDA; 0.0625 black pepper, ground USDA; 1 Atkins Nacho Cheese Protein Chips; 1 avocado oil USDA; 0.5 fresh avocado USDA; 1 mexican sour cream Supremo; 1 lime juice, 100%, fresh squeezed FNDDS; 1 fresh cilantro, leaves USDA

2.5g
Net Atkins Count ^TM

Prep Time: 90 Minutes
Style:American
Cook Time: 4 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.2g

Protein

7.8g

Fat

2.3g

Fiber

120.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 ea pickled jalapeno pepper FNDDS
2 Tbsp cream cheese USDA
0 1/2 oz sharp cheddar cheese FNDDS
1 Tbsp red salsa FNDDS
1 Tbsp almond flour, super finely ground, gluten free King Arthur Flour
1 1/2 tsp coconut flour, finely ground, organic King Arthur Flour
0 1/4 cup whole buttermilk FNDDS
2 pinch table salt USDA
0 1/16 tsp black pepper, ground USDA
1 bag Atkins Nacho Cheese Protein Chips
1 Tbsp avocado oil USDA
0 1/2 ea fresh avocado USDA
1 Tbsp mexican sour cream Supremo
1 tsp lime juice, 100%, fresh squeezed FNDDS
1 tsp fresh cilantro, leaves USDA

DIRECTIONS

Note: consider using disposable gloves when handling jalapenos as the oils can burn the skin and should be kept away from the face and eyes.

Prepare jalapenos- slice off stem and use a small knife to gently scoop the seeds out of the peppers while leaving the exterior intact; discard seeds. Use a paper towel to pat dry and set aside.
In a small bowl, use a fork to mix together room temperature cream cheese, finely shredded sharp cheddar, and salsa until well mixed. Scrape into a pastry bag or small plastic bag, and pipe evenly into the cavity of the jalapenos. Place on a paper towel lined plate in the refrigerator for 1 hour to firm.
In a medium flat bottom bowl, mix together buttermilk, almond flour, coconut flour, one pinch salt and pepper until evenly combined. Set aside to thicken for 10 minutes before using.
In another flat bottom bowl, place crushed Atkins Nacho Cheese Protein Chips.
Warm air fryer to 390°F.
Dip each chilled stuffed jalapeno in the buttermilk batter to fully cover, then coat in crushed protein chips and place on parchment paper covered baking sheet. Repeat for each stuffed jalapeno. Spray both sides with avocado oil and gently place in the air fryer, being careful not to dislodge the batter. Air fry for 2 minutes, gently flip and cook for another 2 minutes, or until coating is browned and cheese filling is melted.
In a small bowl, mash together ripe avocado, Mexican crema, lime juice and pinch of salt until thick and very creamy. Serve alongside cilantro garnished fried jalapenos. One serving is one stuffed jalapeno with a scant tablespoon avocado crema.

Cooking Tip

There are two potentially tricky parts to this recipe. First, when stuffing the jalapenos, do your best to get some filling into the tip of the jalapeno. We filled the jalapeno a bit, then used a disposable glove covered pinky finger to gently push filling into the cavity before filling the rest of the way. The other tricky part is not dislodging the batter when moving the battered jalapenos to the parchment paper, then to the air fryer, then flipping in the air fryer, and finally when removing from the air fryer. We found that gently griping the tip and filled stem end between two fingers or kitchen tongs helped keep the battered crust mostly intact.