Instructions: Scoop out the stems, seeds and membranes of the peppers (a grapefruit spoon is handy for this task), keeping the top of the pepper intact. Rinse and dry the peppers thoroughly.

With a fork, mash together the goat cheese, chives, rosemary, salt and pepper

In a small bowl. Fill each pepper with the cheese mixture. Chill for at least 1 hour to harden the cheese.

Combine the eggs and milk in a bowl to make the batter. Dip the stuffed jalapenos in the batter, then roll them in the flour. Dip again in the batter, then roll in bread crumbs, repeating this step until they are coated thoroughly.

Refrigerate until ready to fry.

Fill a large frying pan with oil to 1/2 inch deep and heat until hot, but not smoking. Deep fry jalapenos until golden brown, about 5 to 8 minutes.

Drain on paper towels and serve.

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