Steam your chiles for 10 minutes. After they cool, cut a slit down one side and 
 use a small spoon to carefully scrape out the seeds and veins.  Next, fill the 
 chile with cheese, roll in milk, then into flour, then into egg/water bath, 
 then into seasoned bread crumbs.  Deep-fat fry until golden brown (about 30 to 
 60 seconds). Yum!!