Take each individual jalapeno and slice it longways. Wash, trim and remove all ribs and seeds leaving a hollow core. You can save the seeds and ribs to add back to the cream cheese if you'd like it spicier.

Place the sliced jalapeno halves in the air fryer, skin side down in a single layer.

Cook them at 375ºF for 2-3 minutes to par-bake them. This will help them to be fully cooked when stuffed with cheese without losing all of your cheese filling.

Remove the jalapeno halves from the air fryer and set them aside to cool for about 5 minutes.

Add the cream cheese, pepper jack cheese, and bacon (reserve some for topping if you want) to a mixing bowl.

Mix until it's fully softened and combined. Using an electric hand mixer works great for this.

Once it's mixed and combined fill each of the jalapeno halves with the cheese filling.

In a separate mixing bowl, combine the panko breadcrumbs and melted butter. You want to mix until the breadcrumbs are all coated in butter.

Top the poppers with the breadcrumbs and reserved bacon pieces.

Place the jalapeno halves in the air fryer in a single layer. Cook them 375ºF for 8 minutes.

Remove them from the air fryer and allow them to cool slightly before eating. The cheese will be hot!