Air-Fried Jalapeño Poppers

• 8 large jalapeno chiles
• 6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
• 4 ounces cream cheese, softened
• 1 1/2 teaspoons kosher salt, divided
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko (Japanese-style breadcrumbs), very finely crushed
• 1/2 cup sour cream
• 1/2 teaspoon lime zest, plus 2 tsp. fresh lime juice (from 1 lime)

1. Bring 3 cups of water to a boil in a medium saucepan over high. Add jalapenos; cook, stirring occasionally for 3 minutes. Transfer jalapenos to a bowl of ice water to stop the cooking process; let stand for about 30 seconds. Transfer jalapenos to a plate lined with paper towels. Carefully make a slit vertically along the side of each jalapeno. Remove seeds and veins (gloves are best for this!). Rinse and dry thoroughly.
2. Stir together Cheddar, cream cheese, and 1/2 teaspoon of the salt in a medium bowl until combined. Fill each pepper with about 2 teaspoons of cheese filling; close slit to seal in cheese.
3. Place flour in 1 shallow dish, eggs in a second shallow dish, and panko and remaining 1 teaspoon salt in a third dish. Dip stuffed jalapenos in eggs, allowing excess to drip off. Coat lightly in flour. Return coated jalapenos to egg dish for a second dip, and finally coat in panko.
4. Turn the air-fryer to 375u0b0F, and allow it to preheat 3 to 5 minutes. Coat the basket and breaded jalapenos with cooking spray. Add 4 jalapenos at a time to air-fryer. Cook until golden brown, 10 to 12 minutes, turning half way through. Repeat with remaining jalapenos.
5. Combine sour cream, lime zest, and lime juice in a small bowl. Serve poppers with lime cream.

chiles, cheddar cheese, cream cheese, kosher salt, allpurpose, eggs, breadcrumbs, sour cream, lime zest

Taken from www.myrecipes.com/recipe/air-fried-jalapeno-poppers (may not work)