I've been working on this recipe for a while and have finally simplified it to get something like, and far better tasting than the restaurant version. Buy the largest peppers you can get your hands on.
Cut both ends off the jalapenos, dont split them. With a narrow paring knife cut out the seeds and membranes.
Drop them in boiling water for about a minute then remove them and seal them in a plastic bag for a few more minutes. When the skin loosens put them in cold water to prevent further cooking and remove the skins. You can skip this step entirely but the breading does't stick as well.
Stuff them with equal parts of Cream cheese and grated Monterey Jack. Add herbs, spices and whatever else you want in there. I mix cooked La Herencia brand Chorizo(not too greasy)and a bit of chopped cilantro.
Make sure the stuffing mix is pliable enough to get into the peppers without bursting them.
Make an eggwash(2 eggs, 1/4 cup milk) and drop the peppers into it then into a bowl of breading (shake and bake works fine), Toss them around a bit to get them covered then place them on foil on a cookie sheet and into a pre heated 400 degree oven. At this point you can also fry them but I avoid that when I can. Take them out when they look and smell right. Any improvements on this procedure would be appreciated.

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