Jalapeno Poppers

About 30 poppers
Total Time
These bite-sized Jalapeno Poppers are a party fave with an extra crunchy coating and extra spicy kick thanks to our Jalapeño Havarti cheese.


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


  1. In a medium bowl, add cream cheese, Jalapeño Havarti, lime juice, and seasonings. Stir to combine. Cover and chill while preparing the jalapenos.
  2. Trim and discard the top and bottom of each jalapeno, then cut into 1-inch rings. Remove seeds and white inner ribs from each ring (we recommend wearing gloves!).
  3. Line a rimmed baking sheet with parchment paper. Pack cream cheese mixture into each jalapeno ring, filling it completely then smoothing the ends.
  4. Fill three small bowls: one with milk, one with flour, and one with breadcrumbs. Working with one popper at a time, dip in milk then coat with flour.
  5. Transfer to the prepared baking sheet and repeat with remaining poppers. Let the coating sit for 5 minutes.
  6. Working one at a time, return floured poppers to milk, turning to coat. Transfer to breadcrumbs, pressing into the breadcrumbs to form an even coating. Repeat with the remaining poppers.
  7. In a large pot or Dutch oven, bring ~2 inches of oil to 350 degrees F. Drop 4 to 6 poppers in the oil at a time, turning as necessary until golden brown all over, about 5 minutes total. Transfer to a paper towel-lined baking sheet and sprinkle with salt.