Prep the jalapenos: Wear gloves if you have them. Slice jalapenos in half lengthwise and scoop out seeds and membranes. For more heat, leave a little of the white membrane.

Make the filling: In a bowl, mix cream cheese, shredded cheese, green onion, garlic, onion powder, smoked paprika, salt, and pepper until smooth.

Fill the halves: Spoon or pipe the cheese mixture into each jalapeno half, slightly mounding it. Don’t overfill or it may leak out.

Wrap with bacon: Wrap each filled jalapeno with a half slice of bacon. Start at one end and spiral to the other so it overlaps slightly. Press the end underneath to secure. If needed, use a toothpick.

Preheat the air fryer: Set it to 375°F (190°C) for 3 minutes. Lightly oil the basket to prevent sticking.

Arrange and cook: Place jalapenos bacon-side down in a single layer with a little space between them. Air fry for 8–10 minutes.

Flip for crispiness: Carefully flip and cook another 3–6 minutes, until the bacon is crisp and the peppers are tender. Total time is usually 12–16 minutes, depending on your air fryer and bacon thickness.

Rest and serve: Let them sit for 2–3 minutes to set the filling. Serve warm with a side of ranch, garlic aioli, or a squeeze of lime.