Cut jalapeno peppers in half lengthwise. With a spoon, scrape out seeds and white veins. Pour the hushpuppy mix into a small bowl, reserving 2 tablespoonfuls. In a separate bowl, combine the cheeses with the reserved hushpuppy mix. Stuff the pepper halves with the cheese mixture. Refrigerate for 15 minutes so the cheese mixture will firm up.
Place chilled peppers one or two at a time into the bowl with the dry hushpuppy mix; gently cover the cheese mixture with hushpuppy mix. Remove from bowl and set aside. Combine the leftover hushpuppy mix with water; let stand 5 minutes. Dip stuffed jalapenos into batter, then shake off excess. (Do a test fry on one of the peppers. If mixture seems too thick, add a few tablespoons of water.) Place peppers into 375°F oil. Fry for about 3 minutes, turning halfway through cooking. Drain on paper towels and serve immediately.
