Slice each jalapeno pepper in half lengthwise and scoop out the seeds and discard.

In a small bowl, mix cream cheese, cheddar cheese and desired spices like Cayenne or Cajun.

Use a tablespoon scoop to scoop cheese into each pepper half, pressing in into the shell.

Clean fingers are the easiest way to spread the cream cheese in the jalapeno shells. Be careful not to overfill.

Wrap one half slice of bacon (just cut in half) around each pepper, tucking the ends in or under the jalapeno and place on a plate. 

Air Crisp jalapenos at 400 degrees for 12-15 minutes. 

It also makes a difference if your AF is preheated, so if you're working in batches, which you probably have to do here ( since 12 won't fit with the basket) you need to check on the jalapeno timing. The second batch make take less time because of the heat already in the Air Crisp basket.

The great news is that the Air Crisp lid is super easy to open and check on, so this recipe can be made exactly to your level of crispiness!