Remove the stem from the jalapenos and slice lengthways. I recommend wearing gloves for this as the capsaicin (the main spicy compound) can linger on your fingers for some time

If your jalapenos are particularly spicy (try a small piece), blanch them in boiling water for 3 mins then rinse with cold water or transfer to an ice bath to prevent over-cooking. If they're not that spicy you can skip this step

Then remove the veins and seeds from the jalapenos, either with a knife or by hand (again with gloves)

Allow the jalapenos to dry completely on a paper towel

If you're using panko breadcrumbs, blitz them in a food processor to grind them down more finely. I find that panko breadcrumbs provide a more crispy and light coating in comparison to other types of breadcrumbs

Transfer the breadcrumbs to a large bowl and add salt, garlic powder, and dried parsley. Give that all a good mix

In another bowl combine the cream cheese, grated cheese, garlic powder, salt and chives/spring onion greens. Give that a good mix as well, this will be the filling for the jalapenos

In a separate bowl whisk together the plain flour/all-purpose flour and cold water to form a paste, a few small lumps are absolutely fine

Take a heaped spoonful of the cream cheese filling and spoon it into each jalapeno half. Then remove any excess until the filling inside the jalapeno halves are level. Repeat this process for all the jalapenos

Now dunk each jalapeno into the flour and water paste. I find this easiest to do with a fork as you can lift the jalapeno to remove excess paste. Then immediately dunk into the breadcrumbs and toss to coat evenly. Transfer the coated jalapenos to a wire rack and allow to sit for around 5-10 minutes. Repeat this step for all the jalapeno halves and allow them all to sit for 5-10 minutes on a wire rack before doing a second coat of breadcrumbs. This allows the first coating to 'set' and secure the filling.

After all the jalapenos have had their first layer of breadcrumb coating and have had 5-10 minutes to set. Go back and repeat the dunking process in the flour and water paste and the breadcrumbs for a second coating

Allow them all to sit for another 5-10 mins. This process of double battering will prevent the cream cheese and cheese filling from bursting whilst frying

Deep fry in 180'C oil in small batches, these should take no more than 2 minutes to fry