Wash the jalapeños and make a cut in the length of the pepper. Remove the seeds with a small spoon or knife.
Mix the cream cheese, feta cheese, milk and cumin in a small bowl until you have a smooth mixture. Fill the jalapeño peppers with the mixture and press them well closed.
Prepare 3 plates; one with flour, one with beaten eggs and one with breadcrumbs. Put the stuffed peppers first through the flour, then through the egg and then through the breadcrumbs. If you want an extra crispy crust, put them through the egg and breadcrumbs again.
Heat the oil in a pan, a small layer is enough because you can also turn the peppers. The oil is at the right temperature when a wooden spoon starts to fizz when you hold it briefly in it. Deep-fry the peppers for 3-5 minutes until crisp and brown. If you have a deep fryer or air fryer, you can also use this. Set your deep fryer to 180 degrees and fry them for 3 to 5 minutes until brown. Set your airfryer to 200 degrees and fry them for 10 to 12 minutes until brown.