Extra Crispy Jalapeno Poppers

Preheat oven to 400F. Trim the top third of the jalapenos lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats." Chop all of the trimmed pepper tops and reserve.

In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes.

In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeno boats mounding the filling up a bit. Roll the filling in the panko. Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes. Let stand 10 minutes and serve.