Take necessary precautions, such as wearing gloves, when handling the jalapeños. Slice each jalapeño in half lengthwise, then use a small spoon to remove the seeds and membranes, creating hollow halves. Set them aside.

In a mixing bowl, thoroughly combine the softened cream cheese, shredded sharp cheddar cheese, chopped green onions, garlic powder, salt, and black pepper until you have a smooth mixture. Fill each jalapeño half with about 1 tablespoon of the cheese mixture, ensuring even distribution.

In a separate bowl, mix the Panko breadcrumbs with the melted butter until the crumbs are uniformly coated. Dip the filled side of each jalapeño into the breadcrumb mixture, pressing gently to adhere the crumbs to the cheese.

Arrange the coated jalapeño halves in a single layer in your air fryer basket. Cook at 375°F for approximately 5 to 8 minutes, or until the peppers are tender and the breadcrumb topping is golden brown. Enjoy your crispy, cheesy jalapeño poppers!