Preheat your oven to 180°C (350°F). Line a large oven tray with baking paper.
Mix the mascarpone, 50g of the parmesan, mozzarella and basil until thoroughly combined.
Cut the Jalapeños in half lengthways and scoop out the seeds and membranes. Do this with a spoon, avoiding touching with your fingers. Use rubber gloves if you like. There is nothing worse than touching your eye hours later with remnant of chili on your fingers (believe me, I’ve done it many, many times).
Fill the cavity of each Jalapeño half with the mascarpone mixture.
Whisk the eggs in a small bowl with the water to make an egg wash. Place the flour in a second bowl. Mix the breadcrumbs, remaining parmesan and oregano in a third bowl. Dredge each Jalapeño in flour, then egg wash and finally coat in breadcrumb mix. Place in a single layer on your oven tray, cut side facing up. Sprinkle with paprika and drizzle with a little olive oil.
Bake for 30 minutes, or until chilies are tender and crumb is golden.
