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Ingredients
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Jalapeño poppers
Light breading (optional - for baked/crispy exterior)
For serving
Method
Jalapeño poppers
Prepare jalapeños
Preheat oven to 400°F (200°C) if baking. Wearing gloves (recommended), wash and dry the jalapeños. Slice each pepper lengthwise in half and use a small spoon to remove seeds and membranes to reduce heat as desired. Pat dry.
Make filling
In a medium bowl, beat the softened cream cheese until smooth. Fold in shredded cheddar, grated Parmesan, garlic powder, onion powder, chopped cilantro (if using), crumbled bacon (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning — mixture should be well seasoned since peppers mute flavors.
Fill peppers
Using a small spoon or piping bag, fill each jalapeño half generously with the cream cheese mixture, smoothing the top so filling is level with the pepper edges.
Light breading (optional)
Prepare breading station
Set up three shallow bowls: one with flour, seasoned with a pinch of salt; one with beaten eggs; and one with panko mixed with smoked paprika. Place filled jalapeño halves on a tray.
Coat peppers
One at a time, lightly dredge each filled pepper in flour (shake off excess), dip in beaten egg, then press into panko to coat. Place on a wire rack or lined baking sheet. If coating from halves, press panko gently onto filling to adhere.
Bake until golden
Arrange poppers on a parchment-lined baking sheet (or on a wire rack set over the sheet). Bake in the preheated 400°F (200°C) oven for 15–20 minutes, until panko is golden and filling is hot and bubbly. If not breading, bake filled halves 12–15 minutes until filling is hot.
Broil for extra color (optional)
For a crispier, browned top, switch oven to broil for 1–2 minutes at the end—watch carefully to prevent burning.
Alternative: Air-fry or deep-fry
Air-fryer: Preheat air fryer to 375°F (190°C). Place breaded poppers in a single layer and air-fry 8–10 minutes until golden and filling is hot. Deep-fry: Heat oil to 350°F (175°C) and fry breaded poppers 2–3 minutes until golden; drain on paper towels.
To serve
Transfer poppers to a serving platter. Sprinkle remaining 1/4 teaspoon kosher salt and a pinch of black pepper over hot poppers if desired. Serve with ranch or crema and lime wedges.