A grapefruit spoon works perfectly for removing the seeds from the peppers. No matter how you choose to remove the seeds, wear gloves and wash your hands immediately afterward.

Preheat the oven to 425°F. Have ready:

Combine in a medium bowl:

Divide the cream cheese mixture among the jalapeño halves. Set aside.

Whisk together in a small bowl:

In another bowl, have ready:

Dip the cheesy side of each jalapeño in the egg wash, then in the panko. Place bread crumb side up on a baking sheet. Bake until the cheese is bubbling and the tops are nicely browned, about 15 minutes. If necessary, turn the oven to broil to brown the tops. Let cool briefly and serve warm.