Slice the jalapeños in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.
Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour.
Place milk into a separate shallow bowl. Dip stuffed jalapeno into the milk, and then roll in the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers ‘dry’ for about 10 minutes.
Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the breadcrumbs. Place pepper back on the rack.
Preheat oil to 180°C. Dip pepper into the milk and the bread crumbs for the second time.
The breadcrumb coating needs about five minutes for its drying time.
Deep fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.
