Prep time: 20 minutes |  Cook time: 40 minutes | Total time: 1 hour

Preheat oven to 350˚F. Stuff each jalapeño half with piece of panino. In shallow dish, combine panko, olive oil, Parmesan, parsley and paprika.

Dredge poppers first in flour, then in eggs, then coat in panko mixture. Arrange in single layer on parchment paper–lined baking sheet.

Bake for 35 to 40 minutes or until golden brown and cheese melts.

Tips:

Serve with salsa or warm tomato sauce.

Panko bread crumbs make a very crispy coating but regular dry bread crumbs work just as well.