Put on gloves. Slice each jalapeno in half lengthwise through the stem, scoop out the seeds and white ribs, and blot the halves dry. The cut halves should look clean and dry.

Stir the cream cheese, cheddar, garlic powder, and smoked paprika for about 1 minute, until smooth with no orange streaks and a soft peak on the spoon.

Press about 1 tablespoon of filling into each half. Each top should sit flat and level with the pepper edge.

Refrigerate the filled halves on a tray for 15 minutes, until the filling feels firm to a light touch.

Stir the flour and salt in one bowl. Beat the eggs and water in a second bowl until uniformly yellow. Toss the panko with the olive oil in a third bowl until it looks like damp sand.

Press the filled side of each half into the flour, shake off the extra, dip it in the egg, then press it into the panko until no bare cheese shows.

Place the poppers filling side up on the rack, 1 inch apart, in a thick, even layer of crumbs.

Bake at 400°F for 22 to 26 minutes, turning the pan once at 12 minutes, until the crumbs are deep golden and the filling bubbles at the edges.

Rest on the rack for 5 minutes, until the bubbling stops and the filling thickens slightly.