Preheat oven to 400°F (204°C). Wash jalapeños and dry. Wearing gloves if desired, slice each jalapeño lengthwise in half. Use a small spoon or melon baller to remove seeds and membranes if you want less heat; leave some membranes for more heat.

Arrange for roasting

Place halved jalapeños cut-side up on a baking sheet lined with parchment or lightly oiled. Lightly brush or spray the cut sides with the olive oil to help caramelize and prevent sticking.

Make Filling

Soften cheeses

If cream cheese is not fully softened, microwave in 10-second intervals until spreadable but not melted (about 20–30 seconds depending on quantity).

Mix ingredients

In a medium bowl, combine softened cream cheese, shredded cheddar, sour cream (if using), cilantro (finely chopped), green onions (thinly sliced), garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and lime juice. Stir thoroughly until smooth and evenly combined. Taste and adjust salt or lime as needed.

Fill & Bake

Stuff jalapeños

Use a small spoon or piping bag to evenly fill each jalapeño half with the cheese mixture. Fill slightly mounded but avoid overstuffing to prevent spillage while baking.

Bake

Bake in the preheated 400°F (204°C) oven for 12–16 minutes, or until filling is bubbly and jalapeños are softened and slightly blistered. For a browned top, switch to broil for the last 1–2 minutes while watching carefully to avoid burning.

Finish & Serve

Garnish

Remove peppers from oven and let rest 3–5 minutes. Sprinkle with additional chopped cilantro and thinly sliced green onion if desired. Squeeze a bit more fresh lime juice over the top if you like.

Serve warm as an appetizer or snack. These stuffed jalapeños pair well with salsa, ranch, or a cold beer. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.