- 30
- 40 mins
- 40 mins
Ingredients
- 1 pound jalapeños
- 1 pound (16 ounces) cream cheese
- 2 tablespoons fresh juice from 2 limes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups fine breadcrumbs
- 1 to 2 quarts vegetable or canola oil, for frying
- 1 batch roasted tomato salsa or your favorite salsa, for serving
Preparation
Step 1
Makes about 30 bite-size poppers
In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion powder, and cumin until thoroughly blended. Season with salt. Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface.
Fill 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Working 1 popper at a time, dip in milk, then transfer to flour.
Coat popper in flour all over. Transfer to a parchment-lined baking sheet and repeat with remaining poppers. Let floured poppers stand for 5 minutes.
Working 1 popper at a time, return floured popper to milk, turning to coat. Transfer to breadcrumbs.
Pack popper in breadcrumbs, turning to coat, until an even coating has formed. Repeat with remaining poppers.
Heat 2 inches of oil to 350°F. Add poppers and fry, gently turning and stirring, until golden brown, about 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Let stand 5 minutes before serving with salsa.