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Heat Dutch (or another heavy bottomed pan) oven with about 2" of vegetable oil over medium heat
In a medium bowl combine cream cheese with shredded cheddar, garlic powder and Kosher salt until fully mixed
While wearing food safe gloves use a small spoon to scoop filling into prepared jalapenos, gently pushing down and filling to the top
Dip filled peppers into milk and then flour, set aside on foil lined tray.
Dip peppers in milk again and then into breadcrumb mix. Set aside on foil lined tray while oil heats to 325F
Use long metal tongs to gently place peppers into the oil and turn once or twice while cooking until the peppers are golden (this takes about 5 minutes)
Remove and allow to cool slightly before enjoying (they will be hot like lava in the center so be careful!)