Air Fryer Stuffed Pickles – A Must-Try Snack!

Air Fryer Stuffed Pickles are the crispy, tangy, cheesy snack I didn’t know I needed—until I made them. Juicy pickle halves are filled with a savory cream cheese mixture, coated in seasoned breadcrumbs, and air-fried to golden perfection. They’re crunchy on the outside, creamy in the middle, and packed with bold flavor in every bite.

Why You’ll Love This Recipe

I love how these pickles combine texture and flavor in such a fun, snackable way. The tanginess of the pickle balances beautifully with the rich cheese filling, and the air fryer gives them that irresistible crunch without the need for deep frying. They’re quick to make, surprisingly satisfying, and perfect for parties, game day, or when I just want something crave-worthy and different.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dill pickles (whole or spears, halved lengthwise)

• Cream cheese, softened

• Shredded cheddar or pepper jack cheese

• Garlic powder

• Onion powder

• Smoked paprika

• Salt and pepper

• All-purpose flour

• Eggs, beaten

• Breadcrumbs or panko

• Cooking spray

Directions

1. I slice the pickles in half lengthwise and scoop out the centers slightly to create a space for the filling. I pat them dry with paper towels.

2. In a bowl, I mix cream cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

3. I spoon or pipe the cheese mixture into the hollowed pickles.

4. I set up a breading station with flour, beaten eggs, and breadcrumbs.

5. I dredge each stuffed pickle half in flour, dip it in egg, and then coat it in breadcrumbs.

6. I preheat the air fryer to 375°F (190°C).

7. I place the breaded pickles in a single layer in the air fryer basket, spray lightly with cooking spray, and cook for 8–10 minutes, or until golden and crispy.

8. I let them cool slightly and serve warm, optionally with ranch or spicy dipping sauce.

Servings and timing

This recipe makes about 12 stuffed pickle halves. It takes 15 minutes to prepare and 10 minutes to air fry, so they’re ready in roughly 25 minutes.

Variations

• I sometimes add crumbled bacon to the cheese filling for extra flavor.

• For a spicier kick, I use pickled jalapeños or mix in a little hot sauce with the cream cheese.

• I’ve made them gluten-free using almond flour and gluten-free breadcrumbs.

• Swapping cheddar for blue cheese or feta adds a bold twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 350°F (175°C) for 3–4 minutes to get them crispy again. I avoid the microwave—it makes them soggy.

FAQs

Can I make these with pickle chips?

Yes, I’ve used thick pickle chips and stuffed them like little sliders. They’re bite-sized and great for parties.

Do I have to scoop out the pickles?

I scoop just enough to hold the filling. It helps the cheese stay in place during cooking.

Can I bake them instead of air frying?

Yes, I bake them at 400°F (200°C) on a lined sheet for 15–18 minutes, flipping halfway through. They’re not quite as crisp, but still tasty.

What dipping sauce goes best?

I like ranch, spicy mayo, or a creamy sriracha sauce. They balance out the tang and richness perfectly.

Can I freeze these?

I don’t recommend freezing after cooking, but I’ve assembled and breaded them ahead, frozen them raw, then air-fried from frozen—just add a few extra minutes to the cooking time.

Conclusion

Air Fryer Stuffed Pickles are the ultimate unexpected snack that always steals the show. I love how they combine creamy, crunchy, tangy, and spicy in one bite. Whether I’m making them for friends or treating myself, these little flavor bombs are a must-try that keep everyone reaching for more.

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