Prep the jalapeños: Slice each jalapeño lengthwise and scoop out the seeds and membranes with a small spoon. For less heat, remove as much of the white inner ribs as possible. Wear gloves if you can; jalapeño oils linger.
Preheat the air fryer: Set it to 375°F (190°C) for about 3–4 minutes while you make the filling.
Make the filling: In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, pepper, and chopped green onions. If using, fold in crumbled bacon.
Fill the jalapeños: Spoon or pipe the cream cheese mixture into each jalapeño half. Slightly mound the filling but keep it level so it doesn’t overflow.
Add the crunch: Sprinkle panko over the tops and gently press so it sticks. Lightly spray the tops with olive oil spray for even browning.
Air fry: Arrange poppers cut side up in a single layer. Cook for 7–10 minutes at 375°F, until the tops are golden and the jalapeños are tender but not collapsing. Thicker peppers may need an extra minute or two.
Cool briefly: Let them rest for 2–3 minutes. The filling sets slightly and won’t scorch your mouth.
Serve: Enjoy as is, or pair with ranch, sour cream, or a drizzle of hot honey for a sweet-heat finish.
