To prevent jalapeno poppers from becoming soggy, follow a few critical steps during preparation and cooking. 1. Dry the Jalapenos: After slicing them in half and removing the seeds and membranes, pat them dry with a paper towel. This helps to remove excess moisture, which can contribute to sogginess. 2. Thoroughly Preheat the Oven: It's essential to preheat your oven to the recommended temperature before baking the jalapeno poppers. This ensures that the oven is hot enough to quickly cook the poppers, helping to crisp up the coating. 3. Elevate the Poppers: Place the stuffed jalapenos on a wire rack set on top of a baking sheet rather than directly on it. This allows air to circulate the poppers during baking, helping to promote even cooking and crispness. ‌4. Avoid Overstuffing: While it may be tempting to pack in as much filling as possible, be mindful not to overstuff the jalapenos. Overfilling can cause the poppers to burst or leak excess moisture during baking, leading to sogginess.