Air Fryer Stuffed Pickles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large dill pickles, halved lengthwise
02 -
115 g cream cheese, softened
03 -
60 g shredded cheddar cheese
04 -
1 tablespoon ranch seasoning
→ Optional Toppings
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon smoked paprika
07 -
Chopped green onions, for garnish
08 -
Crushed crackers or panko breadcrumbs, for extra crunch
09 -
Diced jalapenos or red pepper flakes, for heat (optional)
# Instructions:
01 -
In a mixing bowl, thoroughly combine softened cream cheese, shredded cheddar cheese, and ranch seasoning. For enhanced flavor, blend in garlic powder or smoked paprika if desired, stirring until the mixture is smooth and evenly incorporated.
02 -
Slice each dill pickle lengthwise and use a small spoon to gently scoop out the seeds and interior, creating a cavity for the filling. Pat the pickles dry with paper towels to minimize excess moisture.
03 -
Spoon or pipe the prepared cheese mixture into each hollowed pickle half, distributing the filling evenly and ensuring it stays level with the cut edges.
04 -
Set the air fryer to 190°C and allow it to preheat for a few minutes. Lightly coat the air fryer basket with nonstick spray to prevent sticking.
05 -
Arrange the stuffed pickle halves in a single layer in the basket. Air fry for 8–10 minutes, shaking the basket gently halfway through, until the cheese is melted and the tops are golden brown.
06 -
Allow the pickles to cool for 2–3 minutes. Optionally, sprinkle with chopped green onions or crushed crackers for added texture. Serve warm with ranch dressing or honey mustard for dipping.
# Notes:
01 -
For extra heat, stir diced jalapenos or a pinch of red pepper flakes into the cheese mixture before filling.
02 -
Patting the pickles dry is essential to prevent excess moisture from making the filling soggy.