Cut a slit in the jalapeños lengthwise (or cut in half) and deseed them. Blanch them by cooking them in boiling water for 2-3 minutes and then dunk them in ice water. Let them dry by putting them on a wire rack, putting them in a warm oven, or drying with a paper towel.

Combine softened cream cheese, shredded cheese and spices. Fill each jalapeño with mixture by piping it or spooning it in.

Mix water and flour together to make a thick slurry. Also combine bread crumbs and corn flour in a separate plate. Cover jalapeño in flour slurry and let the excess drip off and then coat with bread crumbs. Refrigerate for 30 minutes. Repeat the breading process again.

From here you can freeze them overnight and store them for another time. Or you can bake, air fry, or deep fry them. If you are air frying or baking them place on 400° heat for 20-25 minutes flipping halfway. For deep frying heat oil and fry for around 30 seconds to 1 minute on each side. Serve hot with sriracha ranch or marinara sauce!