If using fresh chilies, wear rubber gloves because the oils can cause a burning sensation on your skin.

Stem, halve and remove seeds from the jalapenos.

Cut the cream cheese block into 24 pieces (8 by 3) and press a piece into each halapeno half.

Roll peppers in the flour, then soak in the buttermilk for 1 minute. Coat each generously with the bread crumbs. Place in refrigerator for at least 10 minutes to chill.

Heat oil in a heavy skillet over high heat until very hot but not smokin.

Carefully slide the prepared jalapenos into oil and deep fry until brown and crispy, about 40 seconds. Do this in two batches so the jalapenos are not crowded.

Remove from oil with slotted spoon and pat with paper towels.

Serve with Ranch dressing and tortilla chips.