Ingredients :
- 1 pound cream cheese softened
- 6 ounces pepper jack cheese shredded
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt
- 1 pound jalapeño peppers
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups bread crumbs
- 1 to 2 quarts vegetable oil for frying
- Ranch dressing for serving, optional
Directions :
- In a medium bowl, combine the cream cheese, pepper jack, lime juice, garlic powder, onion powder, cumin, and ½ teaspoon salt and stir well. Cover and chill while preparing the jalapeños.
- Trim off and discard the top and bottom of each jalapeño. Cut each jalapeño into 1-inch rings. Remove the seeds and white inner ribs from each ring (wearing gloves is recommended).
- Line a rimmed baking sheet with parchment paper. Pack about 1 teaspoon cream cheese into each jalapeño ring, filling it completely and smoothing the surface.
- Fill three small bowls separately with milk, flour, and breadcrumbs. Working with one popper at a time, dip in milk, then coat with flour. Transfer to the prepared sheet and repeating with remaining jalapeño rings. Let the coating sit for 5 minutes.
- Working with one at a time, return floured jalapeño rings to milk, turning to coat. Transfer to breadcrumbs, pressing the breadcrumbs to form an even coating. Repeat with the remaining poppers.
- In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees. Drop 4 to 6 poppers in the oil at a time, stirring as necessary until golden brown all over, about 5 minutes. Transfer to a paper towel-lined baking sheet and sprinkle with salt. Serve with ranch dressing if desired.
