If you can bake or fry it, you can do it in an air fryer. Provided you can fit your culinary desire in the basket!
This recipe for air fryer stuffed poblano peppers is tender chilis filled with a simple mixture of cheese, refried black beans, avocado, sour cream, dried onion flakes and Chesapeake seasoning.
Preparation is super simple and requires zero talent. First, preheat air fryer to 385 degrees and set the timer for 3 minutes.
Slice chilis in half and rinse to remove the seeds. Lay them flat on a plate. Do not add toppings yet.
Once the air fryer reaches temp., add chilis to the basket and fry em’ up for 3 minutes. Doing this will ensure even cooking. I made a batch without doing this and the cheese had burnt long before the chili had a chance to fully cook. Nope!
With your partially cooked chili, carefully add a layer of shredded cheese then in the following order add: refried beans, onion flakes and more cheese!
Reset timer for 6 minutes. Close the basket and turn on a super dramatic TV show like Bar Rescue. The presence of an angry John Taffer makes the chilis cook better for some reason. Here’s where you cube the avocado. Do that and pay close attention to what John Taffer says (or yells); take mental notes and never do that!
…beep… beep… beep…
Woohoo! Carefully remove chilis from the air fryer. They’ll be a bit wobbly so be careful.
Place on your favorite plate and add sour cream, avocado and complete your masterpiece by adding a few pinches of Chesapeake seasoning.
Sit back. Relax. Enjoy your air fryer stuffed poblano pepper!
Note: feel free to experiment and add your own toppings, such as salsa verde or chocolate syrup.