Step 1: Prepare the Jalapeños : Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it. Cut each jalapeño in half lengthwise and remove the seeds and membranes using a spoon.(For less heat, remove all seeds; for more spice, leave a few.) Brush lightly with olive oil and season with salt and pepper.

Step 2: Make the Filling : In a mixing bowl, combine softened cream cheese, cheddar, mozzarella, garlic powder, onion powder, smoked paprika, and salt. Mix until smooth and creamy.

Step 3: Stuff the Jalapeños : Spoon or pipe the cream cheese filling into each jalapeño half, smoothing the top. Don’t overfill — just enough to reach the edges.

Step 4: Bread the Poppers : Place flour in one bowl, beaten egg in another, and breadcrumbs mixed with Parmesan in a third. Dip each stuffed jalapeño half in flour, then egg, then breadcrumbs, pressing gently to coat well. Place on the prepared baking sheet.

Step 5: Bake Until Golden : Lightly spray or drizzle the poppers with olive oil. Bake for 20–25 minutes, until golden brown and crispy on top. Let cool slightly before serving.