Baked jalapeno poppers with a crunchy adobo panko topping

Season the block of low fat cream cheese with a sprinkle of garlic powder, ten cranks of black pepper and the juice from two halves of a lime, and mix to disperse the seasoning and whip some air in for volume.

Cut the stems off the jalapenos, slice them in half and clean them out with a spoon or by hand.

Slather the cream cheese mixture into the halved jalapenos.

Bake at 400F for about 10 minutes, which cooks the peppers and warms the cheese.

In a small bowl mix a drizzle of chipotle in adobo sauce, about five grams of oil, a sprinkle of cayenne and a little MSG, spoon it over the panko breadcrumbs and shake to disperse.

Sprinkle the seasoned panko over each popper, breaking up the cheese a little so it sticks.

Return them to the oven under the broiler for about a minute or two, watching so the topping does not burn.