Air fryer jalapeno poppers with a panko and potato chip topping

Mix the chive and onion cream cheese with grated cold Monterey Jack, garlic paste, diced green onion, BFF seasoning and a little liquid smoke; taste.

Halve the jalapenos lengthwise, cutting through the stem first so each half keeps some; scoop out the membranes and seeds, which carry most of the heat.

Spoon the filling neatly into the halves on a tray.

Melt the butter in a little pot; crush the potato chips in a Ziploc bag; mix panko and chips with the butter so the bits are coated but not swimming.

Top each popper with a little of the crumb mixture.

Air fry at 400, set for 15 minutes, checking from about 10; they were done at 10 minutes.