Jalapeno poppers

My husband loves heat! He puts hot sauce on everything, and the kids try to emulate him and started using hot sauce on their food, too. Sometimes I take it personally, as if my idea of a dish and the flavors I added was not enough for them. I'm beginning to theorise that heat must be like an illegal substance, the more you use, the more you want to use it. The amount of hot sauce seem to increase gradually. Every  time I make a salad my husband  tells me what's missing : "Jalapenos!" It's our family's inside joke now! With this dish I was hoping to accomplish complete satisfaction. Imagine my surprise, when the dish that was originally intended to be spicy was not.  I'm not sure is it was something about the pepper that I bought but even the kids agreed there was no heat at all. Next time I'm making this dish I will definitely leave the seeds and membranes in the peppers. As usual, I made this dish after reading about all the recipes I can on the net and coming up with my own.

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

1 cup (8 ounces) cream cheese, softened

1 cup grated Mexican blend cheeses (usually Monterey Jack and Mild Cheddar are in the blend and will do)

1/2 teaspoon ground cumin

about 3 cloves of garlic pressed

3-4 tbl sp chopped fresh cilantro

salt pepper to taste

2 eggs

1 1/2 cup milk

1 cup all-purpose flour (may be more)

1 cup dry bread crumbs

1 cup plain corn flakes crumbs

1-2 cup oil for frying

In a bowl, blend together the cream cheese, grated cheeses, cumin, garlic and chopped cilantro.Add salt and pepper. Wearing gloves is recommended for the next step. After cutting in half clean Jalapenos from seeds and membranes. Fill the halves with the cream cheese mixture. Spread flour on shallow plate and add some salt and black pepper to it. Mix bread crumbs with corn flake crumbs in a bowl. Beat together egg and milk in another bowl. Dip the filed pepper in the egg and milk mixture then dredge in flour. Then dip in the egg and milk mixture again and roll in the corn flake and bread crumb mix. Fry in the oil in a medium but deep skillet for about 2-3 min, turning once so that the color is uniform and golden brown. I also used some regular small sweet peppers. Sometimes they are sold in Costco in the bag and are about the size of the jalapenos. So that's the yellow pepper you see on the picture.