Fill a medium pot about halfway with water, bring to a boil.

As water is coming to a boil, slice jalapenos in half - lengthwise - and use a spoon to scoop out the seeds and ribs. I HIGHLY recommend using gloves while doing this!

Once water is boiling, add the jalapeno halves and allow to cook for 2-3 minutes. (2 for more crisp, 3 more softer).

Strain jalapenos, rinse with cold water, and set aside.

Beat cream cheese until smooth, add cheddar and mix well. Season with salt and pepper to taste (You may not need the salt!)

Spoon cheese mixture into a pastry bag, cut enough tip off to make a ¾" hole.

Generously pipe cheese mixture into each jalapeno half, as shown. Place on a plate, chill until cheese firms up.

Place GF flour in a small mixing bowl. In another small mixing bowl, whisk your eggs. Measure your gluten-free Panko crumbs into a third bowl.

One at a time, dip a jalapeno popper in the egg, gently shaking off excess. Roll it in flour, again shaking off excess. Place each on a parchment lined work surface, as you finish.

Once all have been coated with egg and flour, they need a second coating.

One at a time, dip in egg. Allow excess egg to drip off, before rolling in panko crumbs. Return to parchment surface.

The poppers can be chilled or frozen at this point, or you can proceed directly to air frying them:

Be sure to leave plenty of room between each popper for air flow - you will likely need to cook them in batches, depending on the size of your air fryer.

Serve hot, with ranch dressing to dip it in.