SEE BELOW

Leave the stem on! Cut a narrow slit along one side and scoop out seeds and
ribs. I swirl a chopstick around through the slit to do this and then shake
out the seeds (save & dry them of course). Then blanch them. Cool, then
stuff w/ grated Pepper Jack & Cheddar cheeses. Freeze peppers for 1
hr(minimum)! Using stems as handle, coat FROZEN peppers in a corn-bread
batter and drop into a fryer one at a time. Remove when golden and crispy!
Let cool for 5 minutes(the cheese gets really hot) then serve w/ your
favorite salsa.