Name: Jalapeno Poppers
Ingredients: 1 lb jalapenos; 1 lb cream cheese; 2 tbsp fresh lime juice from 2 limes; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground cumin; kosher salt to taste; 2 cups whole milk; 2 cups all purpose flour; 2 cups fine breadcrumbs; 1 qt vegetable or canola oil for frying

CategoryAppetizers

1 lb jalapenos

1 lb cream cheese

2 tbsp fresh lime juice from 2 limes

½ tsp garlic powder

½ tsp onion powder

½ tsp ground cumin

kosher salt to taste

2 cups whole milk

2 cups all purpose flour

2 cups fine breadcrumbs

1 qt vegetable or canola oil for frying

Wearing gloves if you have them, trim off and discard the top and bottom of each jalapeño. Cut each jalapeño crosswise into 1-inch rings. Remove seeds and white inner ribs from each ring (a small melon-baller works well for this).

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.

Ingredients