Air Fryer Sourdough Discard Mozzarella and Jalapeño Poppers

Name: Air Fryer Sourdough Discard Mozzarella and Jalapeño Poppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: ¾ cup (180 ml) sourdough discard (unfed, active), left to dry on a parchment-lined baking sheet for 30 minutes, then broken into small pieces and pulsed in a food processor until fine breadcrumb texture (or grated on a box grater); 6 oz (170 g) fresh mozzarella (fior di latte or buffalo), cut into ½-inch (1.3 cm) cubes, drained on paper towels; 3 oz (85 g) cream cheese, softened to room temperature; 12 whole fresh jalapeños, halved lengthwise, seeds and white ribs removed with a small spoon or knife; ¼ tsp (½ g) garlic powder; ¼ tsp (½ g) ground cumin; ⅛ tsp (¼ g) smoked paprika; ¼ tsp (1½ g) kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh cilantro, finely chopped (optional); 1 whole large egg, beaten lightly with 1 tablespoon (15 ml) water; 2 tbsp (30 ml) neutral oil cooking spray; 1 whole lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

Crispy air-fried jalapeño poppers filled with a blend of fresh mozzarella, cream cheese, and herbs, breaded with seasoned sourdough discard breadcrumbs. These are a perfect way to use your sourdough starter's unfed discard while creating an irresistible appetizer with a golden crust and creamy interior. Ready in under 20 minutes.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 12 poppers (3 per serving)

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Ingredients

4 servings

¾ cup (180 ml) sourdough discard (unfed, active), left to dry on a parchment-lined baking sheet for 30 minutes, then broken into small pieces and pulsed in a food processor until fine breadcrumb texture (or grated on a box grater)
6 oz (170 g) fresh mozzarella (fior di latte or buffalo), cut into ½-inch (1.3 cm) cubes, drained on paper towels
3 oz (85 g) cream cheese, softened to room temperature
12 whole fresh jalapeños, halved lengthwise, seeds and white ribs removed with a small spoon or knife
¼ tsp (0.5 g) garlic powder
¼ tsp (0.5 g) ground cumin
⅛ tsp (0.3 g) smoked paprika
¼ tsp (1.5 g) kosher salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh cilantro, finely chopped (optional)
1 whole large egg, beaten lightly with 1 tablespoon (15 ml) water
2 tbsp (30 ml) neutral oil cooking spray
1 whole lime, cut into wedges for serving (optional)

Equipment (7)

Air fryer basket
Cutting board
Small sharp knife
Small bowl
Shallow dish
Spoon or small piping bag
Paper towels

Steps

Before you start

Have your sourdough discard at room temperature
Preheat air fryer to 375°F (190°C) for 3 minutes
Pat jalapeños dry with paper towels to help breadcrumbs stick

1
Prepare sourdough breadcrumbs
- If you haven't already made breadcrumbs from your sourdough discard, do so now.
- Spread the ¾ cup (180 ml) of sourdough discard thinly on a parchment-lined baking sheet and let it air-dry for 30 minutes at room temperature until it's mostly dried and crumbly.
- Break into small pieces, then pulse in a food processor until fine and uniform, about the texture of panko breadcrumbs (or grate on a box grater).
- You should have roughly ½ cup (120 ml) of breadcrumbs.
- Set aside in a shallow dish.
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Ready when: Breadcrumbs are pale tan, completely dry, and break easily between fingers
Tip: Don't skip the drying step—wet discard won't coat evenly. If short on time, toast the fresh breadcrumbs in a 300°F (150°C) oven for 5–8 minutes with a pinch of salt.
2
Mix filling
- In a small bowl, stir together the softened cream cheese, garlic powder, cumin, smoked paprika, kosher salt, black pepper, and cilantro if using.
- The filling should be smooth and evenly spiced.
- Fold in the drained fresh mozzarella cubes gently so they hold their shape.
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Ready when: Filling is well combined with no streaks of cream cheese, and mozzarella pieces are evenly distributed
Tip: Keep the mozzarella cold until the last moment—warm mozzarella will leak out during air frying. Work quickly once it's mixed into the filling.
3
Stuff jalapeños
- Pat the prepared jalapeño halves dry with paper towels.
- Working with one half at a time, use a small spoon or the back of a knife to gently press a small indentation in the cavity where the seeds were removed.
- Spoon or pipe about ½ tablespoon (7 ml) of filling into each jalapeño half, mounding it slightly.
- Be careful not to overfill, as the cheese will expand as it heats.
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Ready when: All 12 jalapeño halves are filled with a mound of filling that doesn't overflow when touched
Tip: Use a piping bag fitted with a large round tip for neater, faster filling. Slightly overstuffed is better than underfilled—the cheese won't escape if packed firmly.
4
Coat with egg wash and breadcrumbs
- Place the beaten egg mixture in a shallow dish.
- Set up a dredging station: egg wash on the left, sourdough breadcrumbs on the right.
- Working with one popper at a time, hold a filled jalapeño by its stem end, dip it into the egg wash to coat all exposed surfaces (tilting the filling side down for 1–2 seconds), then immediately roll it in the sourdough breadcrumbs, pressing gently so the crumbs adhere.
- Place on a clean plate, crumb-side up.
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Ready when: All 12 poppers are evenly coated in breadcrumbs with no exposed cream cheese or mozzarella showing
Tip: Work quickly so the egg doesn't dry out, and don't skip the egg wash—it's what makes the breadcrumbs stick and crisp up in the air fryer.
5
Air fry until golden and crispyOven 375°F / 190°C
- Lightly spray the air fryer basket with cooking oil.
- Arrange the coated poppers in a single layer in the basket, stem-side up, leaving a small gap between each one.
- Spray the tops and sides lightly with cooking oil (this ensures even browning).
- Air fry at 375°F (190°C) for 9–10 minutes, shaking the basket gently halfway through, until the breadcrumb coating is golden brown and crispy.
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Ready when: Breadcrumbs are golden brown to deep gold, poppers feel firm (not soft) when touched with a fork, and a toothpick inserted into the filling comes out hot
Tip: Don't overcrowd the basket—use two batches if needed. Oil spray is essential; without it, the crumbs will dry out rather than crisp up.
6
Rest and serve
- Transfer the poppers to a plate and let them rest for 1–2 minutes so the filling sets slightly (it will be very hot).
- Serve warm with lime wedges on the side for squeezing.
- The mozzarella should be melted and creamy inside, contrasting with the crispy sourdough exterior.
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Ready when: Poppers are cool enough to touch but still steaming inside; cheese is soft and creamy when cut open
Tip: Bite carefully—the filling will be molten. A brief rest prevents burned mouths and makes them easier to eat.

Good to know

Tips

Make sure your sourdough discard is active and bubbly but not at peak rise—peak discards are wetter and harder to dry into breadcrumbs.
Freeze mozzarella cubes for 30 minutes before mixing into the filling to slow how quickly they melt during cooking; this creates a better cheese pull.
For a spicier popper, use habaneros instead of jalapeños, or add ⅛ tsp cayenne pepper to the filling.
Serve with a cool dipping sauce like Greek yogurt mixed with lime juice and cilantro, or a tangy ranch, to balance the heat and richness.

Make ahead

Stuff and bread the poppers up to 4 hours ahead. Store uncovered on a parchment-lined baking sheet in the refrigerator until ready to air fry. Do not freeze unbaked poppers, as the egg wash won't seal properly. Air fry straight from the refrigerator, adding 1–2 minutes to the cooking time.

Storage & reheating

Store leftovers (if any) in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes until the breadcrumbs crisp up and the filling is warm. Do not microwave, as it will make them soggy.

Substitutions

fresh mozzarella (fior di latte or buffalo) → Low-moisture mozzarella, torn into small pieces, or aged mozzarella (like smoked mozzarella). Fresh mozzarella gives the creamiest, most luxurious texture, but low-moisture varieties are less likely to leak. Avoid pre-shredded cheese.
cream cheese → Goat cheese or herbed ricotta mixed with a bit of mayo for moisture. Goat cheese adds tanginess; ricotta adds a lighter crumb. Both work well with the spices.
sourdough discard (unfed, active) → Panko breadcrumbs mixed with 1 tbsp (7 g) freshly grated Parmesan and ¼ tsp garlic powder. If you don't have sourdough discard, this mix replicates the savory, crispy coating.
fresh cilantro, finely chopped → Fresh chives, parsley, or Mexican oregano. Cilantro adds a fresh, bright note, but parsley is more neutral if you prefer.