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1
Preheat the oven to 400 degrees.
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2
Place the chiles on a baking sheet and roast, flipping once, until just softened, about 20 minutes.
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3
Transfer the chiles to a plate to cool.
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4
Cut a slit down one side of each from top to bottom.
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5
Using a spoon, scrape out and discard the ribs and seeds, being careful not to tear the flesh.
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6
Set aside.
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7
Fill a medium, heavy-bottomed pot with enough oil to reach a depth of 1 1/2 inches and heat the oil to 325 degrees on a deep-fry thermometer.
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8
Combine the cream cheese, cheddar cheese, and 3/4 teaspoon salt in a medium bowl and mash well with a fork.
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9
Spoon the cheese mixture into a resealable plastic bag with a corner snipped off to make an opening about 1/2 inch wide.
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10
Carefully pipe about 1 1/2 tablespoons cheese mixture into each chile, then squeeze back together.
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11
Place the eggs in one wide, shallow bowl and the bread crumbs in another.
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12
Roll each chile in the eggs, then transfer to the bread crumbs and press gently to coat, shaking off any excess.
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13
Repeat the egg- and bread-crumb-coating process to double-coat the chiles.
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14
Working in batches, fry the chiles until deep golden brown, 2 to 3 minutes per batch.
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15
Using a slotted spoon, transfer the chiles to paper towels to drain.
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16
Season to taste with salt.
