Cut the jalapeños in half lengthwise and remove the seeds and membranes.

In a bowl, mix together the cream cheese, cheddar cheese, chopped green onions, minced garlic, and salt.

In another bowl, beat the egg.

In a third bowl, combine the panko breadcrumbs and parmesan cheese.

Place the flour in a shallow dish.

Dredge each jalapeño half in flour, shaking off any excess.

Dip the floured jalapeño in the beaten egg, allowing any excess to drip off.

Coat the jalapeño in the panko-parmesan mixture, pressing gently to adhere. Place the coated jalapeños on a baking sheet lined with foil or parchment paper.

Using a spoon or small scoop, fill each jalapeño half with the cream cheese mixture, mounding it slightly.

Insert a black olive slice into the filling of each jalapeño half to create the 'pupil'.

Preheat your oven to 400°F (200°C).

Drizzle the jalapeños with olive oil, ensuring they're evenly coated.

Bake for 20-25 minutes, or until the jalapeños are golden brown and crispy.

Allow the poppers to cool for a few minutes before serving.