Prepare the Jalapeños: Start by washing the jalapeños well and patting them dry. Slice each pepper lengthwise to create two halves. Use a small spoon to gently remove the seeds and membranes. This step controls the heat, so remove more membrane if you want milder poppers. Place the jalapeño halves on a plate while you prepare the filling.
Make the Cheese Filling: In a mixing bowl, add the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and black pepper. Stir until the mixture looks smooth and evenly combined. If adding bacon or green onions, mix them in now. The filling should feel thick but spreadable and easy to spoon.
Fill the Peppers: Spoon the cheese mixture into each jalapeño half. Spread it evenly so the filling sits level with the edges. Avoid overfilling since the cheese can puff slightly as it cooks. Once filled, set the peppers aside and move on to the coating
Coat for Crunch: In a shallow bowl, mix the breadcrumbs with smoked paprika and chili powder if using. Lightly spray the tops of the filled jalapeños with cooking spray, then gently press them into the breadcrumb mixture. This helps the coating stick and creates that crispy top layer
Air Fry the Poppers: Preheat the air fryer to 375°F. Arrange the jalapeño poppers in a single layer in the basket, leaving a little space between each one. Spray the tops lightly with oil. Cook for 10 to 12 minutes until the breadcrumbs turn golden and the cheese looks bubbly. Let them cool for a minute before serving
