Make a T-shape cut in the side of each pepper; remove seeds.

For filling, combine shredded cheese, cream cheese, and cumin until blended. Pack about 2 teaspoons of the filling into each pepper.

For batter, in a bowl combine flour, cornmeal, baking powder, and salt. Add beer or milk. Beat until smooth.

In a heavy saucepan or deep-fat fryer heat 2 inches cooking oil or melted shortening to 375 degrees F. Dip stuffed peppers into batter. Fry several peppers at a time in hot fat, about 2 minutes on each side or until golden brown. Drain; keep warm in a 300 degree F oven while frying remaining peppers. Serve with sour cream sprinkled with chives, if desired. Makes 20 servings.

Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them. Be sure to wash your hands thoroughly afterward.