Halved jalapeños get loaded with a creamy, garlicky filling seasoned with smoked paprika, onion powder, and a touch of black pepper, then topped with olive oil–crisped panko for serious crunch. Everything bakes together at 400°F until the tops turn deep golden and the edges are bubbling, giving you that perfect contrast of spicy pepper, rich filling, and crispy crumb. A scatter of fresh chives at the end adds a pop of color and a little sharp bite to finish things off. These come together with just one baking sheet and minimal fuss, making them an easy party app or snack to pull together on a whim. This one fits neatly into a plant-based spread, so it's a great pick to add to your vegan appetizer rotation.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly mixed and smooth.
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