Add the shredded cheddar cheese, cream cheese, chopped jalapeños, bacon, and garlic to a large bowl. Stir the ingredients until they’re well combined and the mixture is smooth and creamy.

Using a cookie scoop or spoon, scoop out the cream cheese mixture into 18 portions. After scooping, roll the filling between your hands to form a ball, then place each ball on a cookie sheet lined with parchment paper.

Place the balls in the freezer for at least one hour, or until they’re frozen solid.

While you’re waiting for your cream cheese balls to freeze, prepare the batter by whisking the eggs lightly in one bowl.

In a separate bowl, stir together the flour, cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper.

In a third bowl, add the panko breadcrumbs.

When the cream cheese balls are frozen, remove them from the freezer and start coating each ball in batter.

Start by dipping the ball in the flour mixture. After that, dip it in the egg. And finally coat the ball in the panko breadcrumbs. Continue dipping until all the balls are fully coated.

Spray the air fryer basket with nonstick cooking spray and place the coated jalapeno bites in the basket.

Spray each bite with more nonstick cooking spray, then cook them at 340 degrees for 7 minutes, until the crust is golden brown.

Continue cooking in batches until all the jalapeño popper bites have been cooked.

Allow the bites to cool for five minutes, then enjoy.