Ingredients:

  • 6 large Jalapeños, sliced lengthwise and deseeded
  • 4 oz Neufchâtel cheese, softened
  • 2 tbsp Plain Non-fat Greek Yogurt
  • 1 cup Fire-Roasted Corn, thawed and dried
  • 1/4 cup Low-fat Mozzarella cheese, shredded
  • 2 tbsp Fresh Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 1 tsp Lime Zest
  • 2 tbsp Cotija Cheese, crumbled
  • 1/2 tsp Tajin Clásico Seasoning
  • 2 slices Center-cut Bacon, cooked and crumbled

Instructions:

  1. Prep the peppers by halving the jalapeños lengthwise and using a small spoon to remove the seeds and membranes.
  2. In a small mixing bowl, beat the softened Neufchâtel and Greek yogurt until smooth.
  3. Fold in the fire-roasted corn, mozzarella, minced garlic, lime zest, and chopped cilantro into the cheese base.
  4. Fill each jalapeño half generously with the corn mixture and place on an air fryer tray or wire-racked baking sheet.
  5. Sprinkle the crumbled Cotija cheese, Tajin seasoning, and crumbled bacon over the top of each popper.
  6. Air fry at 200°C (400°F) for 10 minutes, or until the pepper skins are tender and the cheese topping is golden and bubbling.