Cut the chilli peppers lengthways and remove the seeds. Soak in the milk and leave in the refrigerator overnight. Make sure that all pods are nicely covered. This causes the chillies to lose their heat.
The next day, remove the chillies from the milk and drain well. Now fill the halves with the cream cheese, turn in the flour, turn in the egg (make sure that the pods are nicely enclosed by the egg) and finally turn in the breadcrumbs.
Then deep-fry in the deep fryer at 170 degrees for approx. 4 - 5 minutes and drain on kitchen paper. They taste best hot, with a tomato salsa or with sour cream.
One variant is to add finely chopped leftover cheese or even more fresh chili peppers to the cream cheese.
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