Air Fryer Stuffed Pickles – Crispy, Cheesy & Bursting with Tangy Flavor
These Air Fryer Stuffed Pickles are the ultimate snack for pickle lovers and party-goers alike. Juicy dill pickles are halved and filled with a creamy cheese mixture, then coated in breadcrumbs and air-fried to golden perfection. The result? A crispy, tangy, cheesy bite that’s low-effort and high-reward. Perfect for game day, appetizers, or late-night cravings, these stuffed pickles are bold, fun, and totally irresistible. Serve with ranch or spicy dipping sauce for extra flair!
Equipment
- Air fryer (basket or oven style)
- Small spoon or corer
- Mixing bowl
- Spatula
- Parchment paper or liner (optional)
- Toothpicks (optional)
Ingredients
- 6 large dill pickles (halved lengthwise)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 1 tsp garlic powder
- Optional: 2 tbsp chopped jalapeños or bacon bits
- Optional coating: ½ cup panko breadcrumbs or crushed pork rinds
- Cooking spray or melted butter (for coating)
Instructions
- Prep Pickles: Slice pickles in half lengthwise. Use a spoon to scoop out a shallow cavity. Pat dry thoroughly with paper towels.
- Make Filling: In a bowl, mix cream cheese, cheddar, garlic powder, and any optional add-ins until smooth.
- Stuff Pickles: Spoon filling into each pickle half, pressing gently to fill.
- Optional Coating: Press stuffed side into breadcrumbs or pork rinds. Lightly spray or brush with oil or butter.
- Air Fry: Arrange pickles stuffed side up in air fryer basket. Cook at 375°F (190°C) for 8–10 minutes until golden and bubbly.
- Rest & Serve: Let cool for 2–3 minutes before serving. Garnish with herbs or serve with dipping sauce.
Notes
- For keto-friendly version, skip breadcrumbs and use pork rinds.
- Vegan option: use dairy-free cream cheese and shredded vegan cheese.
- Best served warm, but can be reheated in the air fryer.
- Avoid microwaving leftovers—it softens the texture.
- Try pairing with ranch, chipotle mayo, or garlic aioli for dipping.