Instructions:
Step 1: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2: In a bowl, mix cream cheese, shredded cheddar, garlic powder, onion powder, salt, pepper, and bacon bits (if using).
Step 3: Fill each jalapeño half with the cheese mixture and place on the prepared baking sheet.
Step 4: In a small bowl, mix panko breadcrumbs with melted butter.
Step 5: Sprinkle the breadcrumb mixture evenly over each stuffed jalapeño.
Step 6: Bake for 18–20 minutes or until the tops are golden and the cheese is bubbly.
Step 7: Let cool for 5 minutes before serving.
Storage and Reheating Tips:
Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 180°C (350°F) for 5–7 minutes until heated through and crispy again. Not recommended for microwave reheating as they may become soggy.
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