Scientists at New Mexico State University Chili Pepper Institute have created the perfect pepper for jalapeño poppers.

Dubbed the Numex Jalmundo, the new pepper is bred from parts of the jalapeño and bell pepper, and is specifically designed to maximize a hot cream cheese payload while still remaining a delicious handheld appetizer.

However, whether or not restaurants will use the same amount of poppers per appetizer plate, or lessen the amount in order to compensate for the higher per-pepper cream cheese amount is yet to be seen.

Once fully developed, this could be the most important discovery in dining science since the seedless watermelon or Red Robin’s endless basket of fries.