1 Preheat oven to 160°C. Line a baking tray with baking paper.
2 Make a lengthwise incision down each jalapeno and carefully remove seeds and membrane without splitting chilli completely open. Combine half the parmesan with the ricotta and cheddar cheese, lime zest, juice and season with salt and pepper, stir to combine. Fill each jalapeno with mixture. Wipe the outside of each jalapeño clean with paper towel and press edges together to close.
3 Combine remaining parmesan with panko breadcrumbs in a bowl. Dip each jalapeño into beaten egg and then breadcrumb mixture then set on a lined baking tray. Place in freezer for 10 minutes until crumbs are set.
(Dude tip: during the frying in step 5 I noticed that the breadcrumbs didn’t hold on the jalapeños. So I added an additional step after the freezer. I Dipped the jalapeños in flower, again in the egg mixture and a second time in the breadcrumbs.)
4 For sauce, place all ingredients into a food processor and process until well combined. Sieve.
5 Pour enough oil into the base of a heavy based frying pan to cover and heat to 160 degrees Celsius. Once oil shimmers, add 2-3 jalapeños at a time and fry until golden. Drain on paper towel then return to the baking tray. Bake jalapeños for at least 10 minutes to warm through.
6 To serve, half fill 10 shot glasses with green mole sauce. Top two drops of Tabasco and a drizzle of olive oil. Place each jalapeño pepper length ways on top of each shot glass and serve warm with a shot of tequila or a cold Mexican beer.