In a food processor add cream cheese, Chihuahua cheese and milk, blend until smooth.
Add garlic, spices and herbs; blend until all ingredients are incorporated throughout.
Place in refrigerator until ready to stuff chilies.
In a large, deep pot, heat oil to approximately 350*F.
Make a small cut at the top of each chili. (This is going to prevent your chilies from exploding in the oil.)
Fry chilies until the skin has blistered completely. (1-2 minutes should do it.)
Immediately place chilies in an ice bath.
When the chilies have cooled, rub off the skin.
With a paring knife, make a slit along one side of the chilies from the crown to the tip.
Remove the seeds.
Stuff each chili liberally with cheese filling.
Create an egg wash station.
In a large bowl whisk the eggs with some water.
On a large plate or pan, pour out the yellow corn meal.
Coat each chili with egg and then dredge in corn meal, completely covering the chili. (The chilies should stay together by themselves, if not, hold them together with toothpicks.
When your oil has once again reached about 350*F, fry the chilies until they are golden brown (3-4 minutes).
Let them drain on a wire rack or pan covered with paper towels.
Garnish with cilantro and medium to hot salsa.