Preheat the air fryer to 375°F (190°C). Most models heat quickly, but give it 3–5 minutes. A hot basket helps the coating crisp up right away.

Keep the poppers frozen. Don’t thaw them. Cooking from frozen keeps the coating crunchy and prevents the filling from leaking out.

Lightly spray the basket. A quick mist of cooking spray helps prevent sticking and boosts crispness. You can also line with perforated parchment made for air fryers, but never use regular paper.

Arrange in a single layer. Leave a little space between each popper so air can circulate. Crowding leads to soggy spots.

Air fry for 7–9 minutes. Start checking at 7 minutes. If your poppers are large or your air fryer runs cool, you may need up to 10–12 minutes.

Flip halfway through. Turn them at the 4–5 minute mark for even browning and a uniform crunch.

Watch for golden color and bubbling cheese. That’s your cue they’re done. If the coating is pale, give them another 1–2 minutes.

Rest for 2–3 minutes. This helps the cheese set slightly so it doesn’t gush out when you bite in.

Serve with dips and toppings. Ranch or sour cream cool the heat. A squeeze of lime brightens everything up.