Baked Jalapeno Cheddar Poppers

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2.Wash the jalapenos and slice each in half lengthwise. Using a spoon, carefully remove the seeds and membranes to reduce the heat, leaving the pepper halves intact.

3.In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, salt, and black pepper. Mix until smooth and well incorporated.

4.If using, fold in the chopped fresh cilantro into the cheese mixture for added freshness.

5.Fill each jalapeno half generously with the cheese mixture, pressing it in to fill the cavity completely.

6.In a small bowl, toss the panko breadcrumbs with olive oil or melted butter until evenly coated.

7.Sprinkle the breadcrumb mixture evenly over the filled jalapenos to create a crispy topping.

8.Arrange the stuffed jalapenos on the prepared baking sheet, cut side up, ensuring they are spaced slightly apart.

9.Bake in the preheated oven for 18-22 minutes, or until the jalapenos are tender and the breadcrumb topping is golden brown and crispy.

10.Remove from oven and let cool for 5 minutes before serving to allow the cheese to set slightly.

11.Serve warm as a savory appetizer with a kick, perfect alongside a jalapeno cheddar dip or your favorite dipping sauce.