Cut jalapenos lengthwise into halves; remove seeds. Blend cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1-1/2 teaspoons cheese mixture into each jalapeno half; chill for 15 minutes or until cheese is firm. Dip each jalapeno in flour; shake off excess. Dip in eggs; coat with cornflake crumbs. Add oil to 1 inch depth in medium skillet; heat over high heat for 1 minute. Place jalapenos in oil; fry, turning frequently with tongs, until golden brown on all sides. Remove from skillet; place on paper towels. Serve with salsa and sour cream for dipping. Makes 8 servings.