Pardon if the measurements are a bit vague, but there does seem to
 be a lot of room for variation here.
 
 Some peppers.  Cut in half length-wise and clean out stem, webbing
 and seeds.  (hint: wear gloves!  The chilies can cause a burning
 sensation in your fingers for quite a while if you don't!)  I tend
 to be a wee bit on the sloppy side here.  The webbing and seeds is
 where most of the heat is, and if I leave a bit behind,
 well...surpprise!
 
 Cheeses:  they use jack, cheddar and cream.  I personally don't
 think cheddar works well but this place sells a ton of them so
 obviously, not everyone agrees with me on this point.  Cut the
 cheese into thumb-sized pieces that will fit into the chile
 halves.  
 
 Stuff the chiles.
 
 Egg wash: 1 egg beaten with a couple of tablespoons of water.
 
 Dip the stuffed chiles in the egg wash and coat with finely ground
 bread crumbs.  I like to let them dry a few minutes and put a
 second coating on.
 
 Fry in medium hot lard.  (Yes, you can use vegetable oil if you
 REALLY insist!  But it’s not the same!)
 
 They'll keep in a warm oven for half an hour or so, but I've never
 found a way to successfully reheat them.  Once the crunchyness of
 the coating goes, the magic is gone.