1. Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.
2. Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.Filling:
3. Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food-storage bag; snip off corner.Coating:
4. Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder and salt. In third dish, spread remaining 1/4 cup flour.
5. Heat oil in medium-size heavy saucepan until it registers 375 degrees F on deep-fat frying thermometer. Heat oven to 200 degrees F.
6. Pipe cheese filling into softened chiles; gently press chilies together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chilies in egg, then crumb mixture.
7. Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree F oven. When oil returns to 375 degrees F, fry remaining batches of chiles.