Wearing rubber gloves,
cut stems off the jalapenos approximately 1/2-inch from the top.
Save the tops. Using a small
knife, remove the seeds and membrane.
In a small bowl, blend
together the cream cheese, garlic, cilantro, chili powder and
shredded cheddar. Fill the
inside of the peppers with the cream cheese mixture. Over fill
with the cheese and
press the top back on each pepper. Wipe off any excess.
Place the flour in a bowl,
the egg/milk mixture in another, and the bread crumbs in a third.
First dredge the stuffed peppers in flour, second in the egg,
and then roll in the bread crumbs,
being sure to cover the entire pepper. Place on a baking sheet
and refrigerate for
30 minutes.
Heat approximately 2-inches
of oil in a deep-fryer or saucepan to 350*F (175*C). When the oil is hot, carefully
place 3 or 4 breaded jalapenos at a time in the pan and cook
for 1 to 2 minutes,
or until golden brown (do not overcook). Drain on paper towels,
and keep warm in a
200*F (95*C) oven. Filling is hot!
