Prep the jalapeños: Wash and dry jalapeños. Slice each jalapeño lengthwise and remove seeds and membranes to reduce heat (leave some seeds for more spice). Pat dry.

Prepare the cheese: If using a block of mozzarella, cut into 12 stick-shaped pieces to match the jalapeño cavities. If using store-bought mozzarella sticks, trim to fit as needed.

Stuff and wrap: Place a mozzarella stick inside each jalapeño half (or inside a jalapeño cavity if you kept them mostly whole). Wrap each stuffed jalapeño with one slice of bacon, overlapping slightly; secure with a toothpick.

Set up breading station: Put flour in one shallow bowl (season with a pinch of salt), beat eggs in a second bowl, and place breadcrumbs or panko in a third bowl.

Bread the poppers: Lightly dredge each bacon-wrapped popper in flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs. Press breadcrumbs so they adhere. Place breaded poppers on a tray and chill in the fridge 15–20 minutes to firm up the coating.

Fry (preferred for crispness): Heat oil in a deep skillet or pot to 350°F (175°C). Fry poppers in batches for 2–4 minutes, turning as needed, until golden brown and bacon is crisp. Remove to a paper towel-lined tray to drain.

Or bake (alternative): Preheat oven to 400°F (200°C). Place poppers on a baking sheet lined with parchment and bake 18–22 minutes, turning once halfway through, until bacon is cooked and coating is golden.

Serve warm: Let cool 2–3 minutes, then remove toothpicks and serve with your favorite dip (ranch, marinara, or sour cream).