Preheat your oven to 190C or 375°F. Line a baking sheet with parchment paper and set aside.
Cut the stems off of the jalapeño peppers and slice them in half lengthwise. Remove the seeds and membranes with a spoon.
12 jalapeño peppers
In a mixing bowl, combine the cream cheese, grated Cheddar, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
250 g Philadelphia Cream Cheese, 100 g Cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper
Spoon the cheese mixture into the jalapeño halves, using a knife or spoon to smooth it out.
Place the flour, eggs, and breadcrumbs in separate bowls. Dip each stuffed jalapeño half first in the flour, then the eggs, and finally the breadcrumbs, shaking off any excess.
120 g plain flour, 2 eggs, 250 g panko breadcrumbs
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot. Add the poppers in batches and fry until golden brown, about 2-3 minutes per side.
vegetable oil
Transfer the fried poppers to the prepared baking sheet and bake for an additional 5-10 minutes, until heated through.
Notes
To make Jalapeño Poppers, it's important to wear gloves when handling the peppers, as the oils can cause irritation to your skin.
You can also adjust the spiciness of the poppers by removing the seeds and membranes from the peppers, or by using milder peppers such as Anaheim or poblano.