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Need to add a little spice to your life? These Crispy Hot Poppers are just what the doctor (or should we say chef?) ordered. These zesty jalapeños are stuffed with the most delicious cream cheese mixture you'll ever taste and then gently fried to a crispy golden-brown. They are just the pop of spice you've been looking for! Add these Crispy Hot Poppers to your next appetizer spread and your guests may never leave... oh, on second thought, maybe just save them all for yourself (haha)! These little gems are the perfect amount of heat for your next snacking extravaganza! No guests required!
Need to add a little spice to your life? These Crispy Hot Poppers are just what the doctor (or should we say chef?) ordered. These zesty jalapeños are stuffed with the most delicious cream cheese mixture you'll ever taste and then gently fried to a crispy golden-brown. They are just the pop of spice you've been looking for! Add these Crispy Hot Poppers to your next appetizer spread and your guests may never leave... oh, on second thought, maybe just save them all for yourself (haha)! These little gems are the perfect amount of heat for your next snacking extravaganza! No guests required!
Ingredients
- 2 (8-ounce) packages cream cheese
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- kosher salt to taste
- 1 pound jalapeños seeds and inner ribs removed, cut into 1-inch-thick slices
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups fine breadcrumbs
- 1-2 quarts vegetable or canola oil for frying
- salsa optional, to taste, for serving
- ranch dressing optional, to taste, for serving
Directions
- In a medium bowl, add the cream cheese, the lime juice, the garlic powder, the onion powder, the cumin, and the kosher salt and stir until thoroughly blended.
- Use a butter knife to pack the cream cheese mixture into each jalapeño ring, filling them completely and smoothing out the surface.
- Fill one bowl with the milk, one bowl with the flour, and one bowl with the breadcrumbs.
- Working 1 popper at a time, dip them into the milk, then transfer them to the flour and completely cover.
- Transfer the floured poppers to a parchment-lined baking sheet and let them stand for 5 minutes.
- Working 1 popper at a time, dip the floured poppers into the milk, then transfer them to the breadcrumbs and turn them to evenly coat.
- In a deep skillet, add the oil and heat it to 350 degrees F.
- Carefully add the coated poppers to the oil and fry, gently turning and stirring, until they are golden-brown, about 5 minutes. Do this in batches to avoid cooling the oil too much.
- Transfer the fried poppers to a paper-towel-lined baking sheet and season with the kosher salt.
- Let the poppers stand for 5 minutes before serving.
- Serve the poppers with the salsa and the ranch dressing.
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