Preheat the oven to 400F and line a baking sheet with a non-stick cooling rack.

Cut the jalapeños in half lengthwise and use a spoon to scrape out all the seeds and membranes.

In a bowl, mix together the cream cheese and shredded cheese, and spoon the mixture into the jalapeños.

Next, lightly beat the egg with a splash of water in a small bowl. In a separate bowl add the pork rind crumbs.  Dip each jalapeño half into the egg, and turn to coat it fully. Then loosely roll it in the pork rind crumbs and place on the rack. Repeat with the rest of the jalapeño halves.

Bake for 10 minutes or until the pork rind crumbs have turned golden brown.

Meanwhile, make a spicy mayo drizzle by combining mayonnaise and hot sauce together in a bowl. You might want to add a little water to make it easier to drizzle.

Transfer the cooked jalapeños to a serving platter and drizzle the spicy mayo over the top. Serve with the wasabi sauce.