Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup. While the oven heats, prepare all your ingredients by measuring out the spices, shredding the cheddar cheese if not already done, and finely chopping the fresh chives. Having everything ready before you start will make the assembly process quick and smooth.

If not already done, slice all 15 jalapeño peppers lengthwise down the middle, being careful to keep the stem end intact for structural integrity. Using a small spoon or knife tip, gently remove all the seeds and white pith from each half—this step is crucial for reducing heat and preventing the filling from sliding out during baking. Pat the pepper halves dry with a paper towel to help the cheese mixture adhere better.

In a medium bowl, combine the room-temperature cream cheese and shredded cheddar cheese, mixing until smooth and fully integrated with no lumps. Fold in the finely chopped fresh chives, which will distribute the mild onion flavor throughout the filling. I like to use a spatula and work the mixture gently until it's creamy and spreadable—this usually takes just a minute or two.

In a shallow dish, combine the gluten-free panko bread crumbs with the garlic powder, salt, chili powder, smoked paprika, black pepper, and ground cumin. Mix thoroughly with a fork or your fingers to distribute the spices evenly throughout the bread crumbs. This creates a flavorful, aromatic coating that will crisp up beautifully in the oven.

Using a small spoon or piping bag, generously fill each jalapeño half with the cheese mixture from Step 3, mounding it slightly on top. Press the cheese side of each filled pepper directly into the seasoned bread crumb mixture from Step 4, coating evenly. Place each coated pepper cut-side up on the prepared baking sheet, then sprinkle a little extra bread crumb mixture on top of each one for added crunch and visual appeal.

Place the baking sheet in the preheated 375°F oven and bake for 18-20 minutes, until the bread crumb coating is golden brown and the cheese is melted and starting to bubble around the edges. For perfectly even baking, I rotate the pan halfway through if your oven tends to have hot spots. The peppers should be tender but still hold their shape.

Remove the poppers from the oven and let them rest on the baking sheet for 2-3 minutes before serving. This brief cooling allows the cheese to set slightly so it won't be mouth-scorching when you bite into them. Transfer to a serving platter and enjoy while they're still warm with the cheese creamy and the coating crispy.