Remove cap from jalapeno peppers and deseed. I find a chopstick works well for deseeding.
Mix cream cheese and sweet chilli sauce. This is where you can add your own twist to the cream cheese mixture with parmesan cheese, bacon bits, finely diced shallots, etc. Just try and maintain the paste-like texture to the cream cheese mixture.
Pipe the cream cheese mixture into each deseeded jalapeno pepper ensuring the mixture completely fills the pepper. Repeat for all jalapeno peppers.
Roll each filled jalapeno pepper in the plain flour until well coated.
Roll each floured jalapeno pepper in the beaten eggs.
Place each coated jalapeno pepper into the bread crumbs and coat well.
Repeat crumbing process for each filled jalapeno pepper.
Place bread crumbed jalapeno peppers into the fridge for 30 minutes to allow bread crumbing to set on the jalapeno peppers.
Heat oil for frying.
Fry each jalapeno pepper until golden which will take 1 to 2 minutes.
Drain on kitchen towel and allow to cool for a few minutes.