Crispy Deep-Fried Jalapeño Poppers

Ingredients

• 1 pound jalapeños
• 1 pound 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

Directions

1. If you have gloves, put them on before handling the jalapeños. Slice away and discard both ends of each pepper, then cut the jalapeños crosswise into 1-inch rings. Scoop out the seeds and pale ribs from the inside of each ring; a small melon-baller is handy here. In a medium mixing bowl, mix the cream cheese with the lime juice, garlic powder, onion powder, and cumin until everything is evenly combined. Add salt to taste. With a butter knife, press the cream cheese mixture into each jalapeño ring so it is fully filled, then smooth the tops.
2. Set up 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Take 1 popper, dip it into the milk, and move it to the flour.
3. Cover the popper completely with flour, then place it on a parchment-lined baking sheet. Do the same with the rest of the poppers. Allow the floured poppers to sit for 5 minutes.
4. Working with 1 popper at a time, dip the floured popper back into the milk and turn it so it is coated. Move it to the breadcrumbs.
5. Press breadcrumbs onto the popper, rotating it as you go, until the coating is even all around. Repeat with the remaining poppers.
6. Pour oil to a depth of 2 inches and heat it to 350 degrees F. Fry the poppers, stirring and turning them carefully, until they are golden brown, about 5 minutes. Move them to a paper towel-lined baking sheet and sprinkle with salt. Let them rest for 5 minutes before serving with salsa.