Mix cream cheese and cheddar cheese in a bowl. Evenly spoon the mixture into the pepper halves. Place in the freezer for about 10 minutes.
Place flour, eggs, and bread crumbs in separate bowls. Dip the jalapenos halves into the egg, then flour, then back into the egg, then coat well with bread crumbs making sure they are all coated.
Heat the oil in a sauté pan on medium heat. Fry jalapeno peppers for about 3 minutes on each side or until golden brown and gooey inside.
Let drain on a paper towel-lined plate. Serve warm.