Prepare the jalapeños: halve each pepper lengthways and remove seeds and membranes to create a cavity for the filling.

Mix the Italian breadcrumbs, panko and salt in a shallow bowl (add other seasonings if desired).

Fill each jalapeño half with about 1 tablespoon cream cheese (mix in green onions, bacon, or cheddar if desired).

Set up a dredging station: one bowl of milk, one plate of flour, and the panko/breadcrumb mix. Dunk each filled pepper in milk, roll in flour and place on a wire rack to dry for about 10 minutes.

Dunk each pepper in the milk again, roll in the panko/breadcrumb mix, and set aside to dry for about 10 minutes.

For extra-crispy coating, dunk the pepper back into the milk and then again into the panko mixture, then set aside briefly to firm up.

Heat oil to 350°F (175°C). Fry the poppers for about 4–6 minutes until golden and crispy, turning as needed for even browning.

Drain on paper towels and allow to cool slightly before serving — they will be very hot.