They were great...when we could still taste them.
*edited* I made them again and seeded the peppers when they were fresh then left them in the fridge in water overnight and there was NO heat left. I'd like to do this again next time but maybe not leave them quite as long so there's just a little heat left.
8-12 large Jalapeño chiles
Vegetable oil, for frying
4 ounces cream cheese
3/4 cup shredded monterey jack cheese
3 large eggs, lightly beaten
1 1/2 cups bread crumbs
3/4 tsp salt
DIRECTIONS: 1. Preheat the oven to 400°. Place the chiles on a baking sheet and roast, flipping once, until just softened, about 20 minutes. Transfer the chiles to a plate to cool. Cut a slit down one side of each from top to bottom. Using a spoon, scrape out and discard the ribs and seeds, being careful not to tear the flesh. Set aside.2. Fill a medium, heavy-bottomed pot with enough oil to reach a depth of 1 1/2 inches and heat the oil to 325° on a deep-fry thermometer. Combine the cream cheese, monterey jack cheese and 3/4 teaspoon salt in a medium bowl and mash well with a fork. Spoon the cheese mixture into a resealable plastic bag with a corner snipped off to make an opening about 1/2 inch wide. Carefully pipe about 1 1/2 tablespoons cheese mixture into each chile, then squeeze back together.3. Place the eggs in one wide, shallow bowl and the bread crumbs in another. Roll each chile in the eggs, then transfer to the bread crumbs and press gently to coat, shaking off any excess. Repeat the egg- and bread-crumb-coating process to double-coat the chiles.4. Working in batches, fry the chiles until deep golden brown, 2 to 3 minutes per batch. Using a slotted spoon, transfer the chiles to paper towels to drain. Season to taste with salt.