Prep the jalapeños: Wash and dry. Slice each jalapeño in half lengthwise. Use a small spoon to scrape out seeds and membranes. For less heat, remove all the white pith; for more heat, leave a little. Wear gloves if you’re sensitive.

Make the filling: In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper. Fold in green onions and bacon if using. Taste and adjust seasoning.

Fill the peppers: Spoon or pipe the cheese mixture into each jalapeño half, mounding slightly but keeping the top fairly smooth so crumbs adhere.

Choose your coating: For a lighter finish, skip dredging and top with a sprinkle of panko only. For extra crunch, set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with panko.

Bread the poppers (optional but crispy): Lightly dust filled jalapeños with flour, dip the tops in egg, then press into panko so the crumbs stick to the cheese side. Keep the skin side mostly bare for even cooking.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A preheated basket helps the crumbs crisp quickly.

Arrange in the basket: Lightly spray the basket with oil. Place jalapeños in a single layer, cheese side up, without crowding. Mist the tops with oil spray to encourage browning.

Air fry: Cook at 375°F (190°C) for 7–10 minutes. Start checking at 7 minutes. They’re done when the peppers are tender, the cheese is melty, and the crumbs are golden.

Batch cook if needed: If you have more poppers than space, cook in batches. Keep the first batch warm in a low oven (200°F/95°C) if you like.

Rest and serve: Let poppers sit 3–4 minutes so the filling sets slightly. Serve with ranch, sour cream, or a squeeze of lime. A sprinkle of chopped cilantro is great, too.