After reading multiple recipes online, I did a "american test kitchen" style experiment (albeit at a smaller scale) and I have nailed the popper... at least, to my taste.

jalepenos, as many as you want to serve
whipped cream cheese
sharp cheddar
goat cheese
a spice mix of ground cumin, coriander, anchiote and mustard seed
a simple beer batter
panko bread crumbs

cut jalepenos, either slicing along the side if you want to be certain of getting all seeds and ribs (for less spicy) or cut off top and hollow with a thin knife (this method sometimes leaves a surprise seed) The long cut seems to be the most effective in holding the popper together as well as giving access to stuffing and cleaning. Alternatively, cutting in half makes it easy to clean, and they did hold up fine when cooked. The top-cut off is better if you plan to roast them, but the top can fall off.

Boil for 2 minutes, or alternatively fire roast as you would bell peppers. The taste is different-- boiled they have a slight crunch, roasted the have a deeper pepper taste but are more delicate to stuff.

mix cream cheese, grated cheese and spices. stuff peppers. Dip in beer batter then roll in panko. fry. eat.

Just panko or just beer batter is okay, but the combo makes for an awesome crunchy outside.