1. Wash the jalapenos and slice them in half. Scoop out the seeds and inner flesh of the peppers, so you have a hollow cavity. 2. Set up an ice bath, set aside. 3. Blanch the jalapenos in salted boiling water for about 3 minutes and transfer to ice bath to stop the cooking. a. Blanching the jalapenos helps the breading stick better while also softening the texture of the jalapeno. 4. Pull out the jalapenos from the ice bath and pat them dry, set them aside. 5. In a medium bowl make spicy cheese filling. Combine the cream cheese, grated Monterey jack cheese, garlic powder, fresh chives, chili powder and salt. Mix everything until well combined. 6. Cut the mozzarella log into thin strips, smaller than the jalapeno halves. Set aside. 7. Prepare breading: Add panko breadcrumbs, garlic powder, salt and chili powder and give it all a mix. Set aside. Blitz until the breadcrumbs are fine. Set aside.8. Take a heaping spoonful of the spicy cheese filling and spoon it into each jalapeno half. Then place the mozzarella strip in the center and gently press it in. Remove any excess filling until the filling inside the jalapeno halves are level. Repeat this process for all the jalapenos. 9. Mix the buttermilk and flour until it is well combined and is a paste like consistency. Set aside. 10. Dip the jalapenos into the buttermilk batter and then dip into the breadcrumb mixture. Place them on a tray/plate to let them rest. Let them sit for about 10 minutes to help the coating stick. Repeat for all jalapenos. 11. Once all the jalapenso have been dipped and breaded and have had a chance to rest, dip the jalapenos in buttermilk again and then dip into the breadcrumb mixture. Place them on a tray until you have finished dredging all the peppers. Let them sit for another 10 minutes to help set the filling. 12. While the jalapenos rest for a second time, preheat your frying oil. 13. Pour about one to two cups of neutral oil like canola or avocado oil into a large frying pan. Heat the oil to 375 degrees. 14. Once the oil is heated, use a slotted spoon, slowly drop the peppers in a few batches into the hot oil and let them fry for a minute or two until golden brown. Once the poppers are fried, place them on a paper towel lined plate or a mesh plate to drain any extra oil. Enjoy them hot!