The fruit juices help quench the fires set by chilies that season the main course. For your Cinco de Mayo fiestas, bouquets of fresh flowers and brightly colored place mats set on tables outside set the stage for a great meal. Stir in cheese. If necessary, gently cut slit on one long side. Crack eggs in one pan or on a plate with sides, add water and beat well.
Spoon cornmeal onto second pan or plate.
Gently lift each chili and dip into egg, covering completely, then into cornmeal, covering chili completely. In skillet, heat 1 to 2 inches oil to 375 degrees. In a small bowl, or jar with lid, combine all dressing ingredients and mix or shake well. In a large bowl, combine peppers and jicama. Arrange lettuce on 4 individual salad plates or a large serving platter.