Jalapeño Poppers

About 30 poppers
Active Time
Total Time
These bite-sized Jalapeno Poppers have an extra-crunchy coating and two kinds of cheese in the filling!


  • 2 (8 ounce) packages cream cheese, softened
  • 6 ounces Roth® Jalapeño Havarti Cheese, shredded
  • 2 tablespoons lime juice (from 2 limes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 pound jalapeno peppers
  • 2 cups whole milk
  • 2 cups flour
  • 2 cups plain breadcrumbs
  • 1-2 quarts vegetable or canola oil, for frying


  1. In a medium bowl, add the cream cheese, Havarti Jalapeño, lime juice, garlic powder, onion powder, cumin, and salt. Stir to combine. Cover and chill while preparing the jalapeños.
  2. Trim off and discard the top and bottom of each jalapeño. Cut each jalapeno into 1-inch rings. Remove the seeds and white inner ribs from each ring. (Wearing gloves is recommended.)
  3. Line a rimmed baking sheet with parchment paper. Pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface.
  4. Fill three small bowls, one each with milk, flour, and breadcrumbs. Working with one popper at a time, dip in milk, then coat with flour.
  5. Transfer to the prepared sheet and repeating with remaining poppers. Let the coating sit for 5 minutes.
  6. Working with one at a time, return floured poppers to milk, turning to coat. Transfer to breadcrumbs, pressing the breadcrumbs to form an even coating. Repeat with the remaining poppers.
  7. In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees (use a thermometer). Drop 4 to 6 poppers in the oil at a time, stirring as necessary until golden brown all over, about 5 minutes total. Transfer to a paper towel-lined baking sheet and sprinkle with salt.