Method:

1. Preheat oven to 175°C. Lightly grease a baking sheet and set aside.

2. In a small bowl, combine the parmesan cheese, cream cheese, crumbled bacon, chives, garlic, salt, and pepper.

3. Using kitchen gloves or a plastic grocery sack to protect your hands, halve each jalapeño lengthwise. Remove seeds and membranes using a paring knife. Spoon cheese mixture evenly into each jalapeño half.

4. Melt butter and pour over panko. Toss to coat. Sprinkle evenly over each popper. Place the peppers, cut side up, on a baking sheet and bake on the bottom rack until the cheese has melted, jalapeños have softened and panko is golden brown. About 30 minutes.

5. Remove from the oven and serve immediately.