Heat oven to 450°F. Halve jalapeños lengthwise. Using small spoon or tip of small knife, scrape out seeds and membrane from jalapeños. Using paper towels, pat jalapeños dry; set aside.
In medium bowl, stir together cream cheese, shredded cheese, scallions and ½ tsp. Adobo until well combined; set aside. In separate, medium bowl, mix together bread crumbs, paprika and remaining Adobo until well combined; set aside. Then, in separate medium bowl, using fork, lightly beat eggs with 2 tsp. water; set aside.
Assemble Poppers. Using small spoon, scoop reserved cream cheese mixture into jalapeño cavity. Dip stuffed jalapeño in egg mixture, and then transfer to breadcrumb mixture, pressing breadcrumbs to adhere; transfer popper to greased, foil-lined baking tray (cream cheese side-up). Repeat with remaining jalapeños, cream cheese mixture, egg mixture and breadcrumbs. Using pastry brush, lightly brush tops of poppers with olive oil.
Bake until breadcrumbs are golden brown and crisp and cream cheese is hot and bubbly, about 20 minutes. Serve warm.