Wash the jalapeños thoroughly and slice them in half lengthwise. Remove the seeds and membranes using a small spoon or knife to reduce heat, if desired.

Filling

Make the Filling

In a mixing bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.

Stuff the Jalapeños

Using a spoon or a piping bag, generously fill each jalapeño half with the cheese mixture, ensuring they are well-packed.

Breading

Prepare the Breading Station

Set up three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and one with breadcrumbs. Dip each stuffed jalapeño first in flour, then in the beaten eggs, and finally coat with breadcrumbs, ensuring each piece is fully covered.

Frying

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Poppers

Carefully add the breaded jalapeño poppers to the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy on all sides. Use a slotted spoon to remove them and place on paper towels to drain excess oil.