Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a "T." Pry open; remove seeds using tip of a paring knife and kitchen shears.
Stir together bacon, cheeses, hot sauce, pepper and 1 tsp. salt.
Fill jalapeños with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.