Heat oil in a sjukket and add onion and garlic. Cook until translucent and soft, without browning.
In a small bowl, combine warm onion mixture, cream cheese, parmesan, and pepper using a spatula.
Prepare Jalapeno Poppers
Wearing rubber gloves, wash jalapeno peppers and cut in half lengthwise. Remove (or cut) stem, and all seeds and membranes by scraping the inside of the jalapeno with a spoon.
Fill jalapeno halves with popper filling level with the top of the pepper.
Preheat oven to 350°F and line a baking tray with parchment paper.
Whisk egg in a small bowl. Add breadcrumbs to a separate bowl.
Dip filled jalapeno halves in beaten egg, then breadcrumbs, pressing breadcrumbs to coat jalapeno.
Place on baking tray cheese side up. Spray peppers lightly with cooking spray. Bake 20 minutes, or until golden brown and crispy. Allow to cool slightly and serve warm with salsa and sour cream. *Caution, poppers are very hot right out of the oven.
Recipe freezes well. Freeze on a cookie sheet. Once jalapeno poppers are frozen, wrap carefully in parchment paper and move to a freezer bag. Remove from freezer one hour before baking.