Rachael Ray's Extra Crispy Jalapeño Poppers

Step 1: Preheat oven to 400ºF.

Step 2: Trim the top third of the jalapeños 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.

Step 3: In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapeños to your taste -- (Rachel says; I usually use about half of the total amount, reserving remaining jalapeño for other recipes).

Step 4: In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeño 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.

Step 5: Bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.

Step 6: Let stand 10 minutes, and serve.