• Preheat oven or air fryer to 350 degrees. Line a large baking sheet with silicone baking mat or parchment paper. Set aside. Cut the jalapenos in half and scoop the seeds out. Chop the jalapeno halves into small pieces. Set aside. Place the cream cheese in a large mixing bowl and beat for 1 minute until smooth.
• Stir the chopped jalapenos into the smooth cream cheese until fully combined. Gradually stir in the remaining filling ingredients until fully combined and everything is evenly distributed throughout the cream cheese. Scoop the filling out 1 to 1 1/2 TBS at a time onto the prepared baking sheet
• Roll each scoop into a smooth ball. Place back onto the baking sheet. Leave space between each ball. Place the popper balls into the freezer for 10 minutes until firm but not frozen.

Breading

• Place the coconut flour in a wide bowl and set aside. Whisk the eggs and milk together in a separate wide bowl until fully combined and the mixture is a pale yellow. Set aside. Place the pork rinds into a food processor. Process the pork rinds until for 1 minute until crumbly.
• Gradually process in the remaining breading ingredients until fully combined and the mixture is the texture of dry breadcrumbs. The finer the mixture the better it will stick. Place some of the pork rind mixture onto a wide plate. Set aside until the popper balls are down chilling. Once the poppers are done chilling remove them from the freezer.
• Place the popper balls one at a time into the coconut flour. Roll the ball around in the flour until lightly coated. Shake excess flour back into the bowl. Place the coated ball in the egg mixture. Turn to fully coat the ball with the egg mixture. Let the excess egg mixture drip back into the bowl.
• Place the egg coated ball onto the plate with the pork rind mixture. Turn the ball to fully coat with the pork rind mixture. Add more of the reserved pork rind mixture as needed. Gently press the pork rind mixture into the popper ball to fully seal the coating. Place the coated ball back onto the lined baking sheet.
• Repeat the coating process until all the popper balls are completely coated and on the baking sheet. Leave space between each one of the popper balls. Place the poppers in the preheated oven. Bake for 20 to 25 minutes until golden and firm. If air frying air fry 10 to 15 minutes until golden and firm.
• Once baked, remove the poppers from the oven or air fryer. Allow the poppers to cool on the baking sheet or in the air fryer drawer for 5 minutes before serving.