Ingredients:

  • 13 fresh jalapeños, halved and seeded
  • 8 oz Philadelphia cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly grated
  • 0.25 cup smoked gouda, shredded
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.25 cup all-purpose flour
  • 1 large egg
  • 1 tbsp milk

Instructions:

  1. Slice all 13 jalapeños in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. In a medium bowl, combine 8 oz Philadelphia cream cheese, 1 cup cheddar, 0.25 cup gouda, and the spices. Stir until velvety and uniform.
  3. Stuff the vessels. Fill each pepper half with the cheese mixture, smoothing the top so it’s flush with the pepper edges. Note: Don't overfill or they will leak!
  4. Set up the stations. Place flour in one shallow bowl, the whisked egg and milk in a second, and the panko mixed with melted butter in a third.
  5. Dredge in flour. Roll the stuffed side of the pepper in flour, shaking off the excess. Note: This creates a dry surface for the egg to grab.
  6. Dip in egg. Submerge the floured pepper into the egg wash, ensuring every nook is coated.
  7. Coat with panko. Press the pepper firmly into the buttered panko crumbs until a thick crust forms over the cheese.
  8. Air Fryer Method. Arrange in the basket and cook at 375°F for 10-12 minutes until the crust is deep golden and crackling.
  9. Oven Method. Place on a rack lined baking sheet and bake at 400°F for 15 minutes until the cheese is bubbly and the tops are browned.
  10. Rest and serve. Let them sit for 3-5 minutes. Note: This allows the molten cheese to set so it doesn't run out on the first bite.