Cut the stems off each pepper and clean out the seeds and insides carefully without cracking them. Push the cheese into the peppers cavity. Roll the stuffed jalapeno pepper in the four, dip it in the egg mixture then roll it in the breadcrumbs.
In a heavy pot heat the whole bottle of oil, these peppers are deep-fried. When the oil is ready using tongs start to a few peppers in at a time. You'll know they are ready when they turn brown and float to the top.
Best served with a very cold ranch dressing.
For the faint at heart, these can be toned down by substituting Ashgrove Outback Cheese instead of the Red Chili.