Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Use a sharp knife to carefully slice each jalapeño in half lengthwise, then gently remove the seeds and membranes to control the heat and prevent bitterness. Aim for even halves with a consistent thickness.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, buffalo sauce, and garlic powder. Stir until smooth and creamy, with a vibrant tang from the buffalo sauce and a cheesy, luscious texture.
Fill each jalapeño half generously with the cheese mixture, pressing it in to ensure they are well-stuffed and slightly mounded on top.
Lightly brush each stuffed pepper with oil using a silicone brush, then roll or sprinkle the panko breadcrumbs over the top, coating evenly for a crispy exterior.
Arrange the stuffed peppers cut side up on the prepared baking sheet, giving each enough space for even baking. Bake for 15–20 minutes, until the cheese is bubbling and the breadcrumbs are golden and crisp.
For an extra crispy top, turn on the broiler for 1–2 minutes, keeping a close eye to prevent burning, until the tops are deeply golden.
Remove the poppers from the oven and let them rest for 5 minutes, allowing the filling to set and making them easier to handle and serve.
Serve these fiery bites hot, with a side of extra buffalo sauce or a cooling dip if desired, and enjoy the crispy, cheesy, spicy explosion in every bite.
