Start off by preheating your oven to 350°F (175°C). While that heats, wash your jalapeños and slice them in half lengthwise. Remove the seeds and membranes. The seeds can make them quite fiery, but if you’re up for the challenge, leave some in!

In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, smoked paprika, chipotle chili powder, kosher salt, black pepper, and chopped cilantro. The result should be a deliciously creamy filling with a flavor kick.

Using a small spoon, fill each jalapeño half with the cream cheese mixture. Aim to overfill slightly for a delightful cheese explosion. Set the stuffed jalapeños aside.

In one bowl, beat the eggs and whisk in milk. In another bowl, mix the panko breadcrumbs with flour and salt. You want a consistent mixture that will stick to the jalapeños.

Dip each stuffed jalapeño into the egg mixture, allowing the excess to drip off. Then, roll it in the breadcrumb mixture until completely coated. The result should look deliciously golden.

Arrange the breaded jalapeños on a baking sheet lined with parchment paper. Bake them for about 25 minutes, or until they are golden brown and crispy. You can turn them once halfway for an even bake.

While the poppers are in the oven, heat olive oil in a pan over medium heat. Sauté the minced garlic and finely chopped jalapeño until fragrant. In a blender, combine the raspberries, lemon zest, sugar, sea salt, and champagne vinegar. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.