Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or a silicone baking mat.
Use a paring knife to carefully slice each jalapeño in half lengthwise. Gently scrape out seeds and membranes with the back of the knife or a small spoon, depending on your desired heat level.
In a mixing bowl, combine shredded cheddar, softened cream cheese, cumin, and chopped cilantro. Mix until smooth and creamy, tasting and adding a pinch of salt as needed.
Using a small spoon or piping bag, fill each jalapeño half generously with the cheese mixture, pressing lightly to eliminate air pockets and ensure full coverage.
Arrange the stuffed jalapeños cut side up on the prepared baking sheet. If desired, sprinkle some extra cheese or chopped scallions on top for added flavor and visual appeal.
Lightly spray the tops of the peppers with avocado oil or cooking spray to help them crisp during baking.
Bake in the preheated oven for 15–20 minutes, until the cheese is bubbly and golden, and the peppers are tender when pierced with a fork.
Once baked, remove from the oven and let the poppers rest for 5 minutes to set the filling and prevent spills.
Serve the jalapeño poppers warm, garnished with extra scallions or a squeeze of lime if desired, for a spicy, cheesy snack that’s perfect for sharing.
