Jalapeno Poppers

12 ounces cream cheese, softened
1 (8 ounce) package shredded monterey jack pepper cheese
25 jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry breadcrumbs
oil (for frying)

Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face! If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours. In a medium bowl, mix the cream cheese, and pepper jack cheese. In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly. Spoon mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs.
Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.