Cut the off the top and core the seeds out of the large jalapeno peppers. Stuff 1-2 mozzarella cubes into the tip of each pepper.
In a bowl combine ricotta, Parmesan and tomatillo salsa. Fill the peppers with the ricotta mixture.
Set up a breading station: one bowl of flour, beat egg and milk together in another bowl and then bread crumbs in another bowl. To start, dredge pepper in flour, shaking off the excess, then dip in egg/milk mixture, and then roll the peppers in the bread crumbs. Repeat two times until pepper is fully covered.
Wrap each breaded pepper with a piece of bacon and place on a baking sheet to cook. Bake for 25 minutes in a 400 F degree oven until bacon becomes crispy. Let them rest for a few minutes and serve.