In a small bowl, mix together cream cheese, bacon, green onions, and shredded cheese.
Using gloves, cut and remove the seeds from the jalapeños. Cut jalapeños vertically down the center and then cut each half in half horizontally. Each jalapeño should give you 4 pieces.
Set up your dredging station using three shallow dishes. One with flour, one with egg and buttermilk, and the last with panko breadcrumbs and tempura mix.
In a large skillet, heat oil over medium heat.
Take a spoonful of the cream cheese mixture and place inside each of the jalapeño pieces.
Dip each loaded jalapeño into the flour first, then the egg buttermilk mixture, and lastly the breadcrumb tempura mixture.
Place each breaded jalapeño into the hot oil and cook until golden brown.
Remove from oil and place on a paper towel to absorb any excess oil.