Servings: 12 to 24 pieces

Make Ahead: Poppers can be baked, cooled and refrigerated up to 2 days in advance; reheat in a 325-degree oven on a baking sheet for about 20 minutes. Make Ahead: Poppers can be baked, cooled and refrigerated up to 2 days in advance; reheat in a 325-degree oven on a baking sheet for about 20 minutes.
 
SERVINGS: subheading: SERVINGS:
Tested size: 6-8 servings; makes 12 to 24 pieces Tested size: 6 to 8 servings; makes 12 to 24 pieces
 
INGREDIENTS INGREDIENTS
 
2 ounces grated Monterey Jack cheese (1/2 cup packed) 2 ounces grated Monterey Jack cheese (½ cup packed)
1/3 cup whipped cream cheese ⅓ cup whipped cream cheese
1/3 cup part-skim ricotta cheese ⅓ cup part-skim ricotta cheese
2 tablespoons minced fresh cilantro leaves 2 tablespoons minced fresh cilantro leaves
10 medium jalapeño peppers, halved lengthwise, seeded, stems trimmed to 1/2-inch 10 medium jalapeño peppers, halved lengthwise, seeded, stems trimmed to ½-inch
3 tablespoons flour 3 tablespoons flour
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
2 large eggs 2 large eggs
1 cup plain panko bread crumbs 1 cup plain panko bread crumbs
1 teaspoon garlic powder (granulated garlic) 1 teaspoon garlic powder (granulated garlic)
1 tablespoon olive oil 1 tablespoon olive oil

Poppers can be baked, cooled and refrigerated up to 2 days in advance; reheat in a 325-degree oven on a baking sheet for about 20 minutes.
Position a rack in the upper third of the oven; preheat the oven to 375 degrees. Lightly grease a baking sheet with cooking oil spray.
Stir together the Monterey Jack cheese, cream cheese, ricotta cheese and cilantro in a bowl, until well incorporated. Use about 2 teaspoons of the mixture to fill each jalapeño half.
Spread flour on a plate and season with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
Beat the egg in a separate bowl. Spread the panko bread crumbs on a separate plate and season with the garlic powder and the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Toss the seasoned bread crumbs with oil until evenly coated.
Toss each stuffed jalapeño in the seasoned flour, shaking off any excess, then in the egg, and finally in the seasoned panko, shaking off the excess. Each piece should be coated all around in the mixture. Arrange the coated jalapeños, cut sides up, on the baking sheet. Roast (upper rack) for 30 to 35 minutes, until the coating is golden brown and the cheese has melted a bit.
Serve warm.