• Prep Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 30

Best Jalapeno Poppers

  • Recipe Submitted by on

 Ingredients List

  • For the filling:
  • 1 pound (16 ounces) cream cheese softened
  • 6 ounces Roth Havarti Jalapeno shredded
  • 2 tablespoons lime juice (from 2 limes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • Salt
  • For the poppers:
  • 1 pound jalapeños
  • 2 cups whole milk
  • 2 cups all-purpose flour
  • 2 cups fine breadcrumbs
  • 1 to 2 quarts vegetable or canola oil for frying
  • Ranch dressing for serving, optional


To make the filling:
In a medium bowl, combine the cream cheese, Roth Havarti Jalapeno, lime juice, garlic powder, onion powder, cumin, and 1/2 teaspoon salt and stir well. Cover and chill while preparing the jalapeños.

To prepare the jalapeños:
Trim off and discard the top and bottom of each jalapeño. Cut each jalapeño into 1-inch rings. Remove the seeds and white inner ribs from each ring. (Wearing gloves is recommended.)

To make the poppers:
Line a rimmed baking sheet with parchment paper. Pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface. I used about 1 teaspoon of filling per ring,.

Fill three small bowls (about 1 cup capacity), one each with milk, flour, and breadcrumbs. Working with one popper at a time, dip in milk, then coat with flour.

Transfer to the prepared sheet and repeating with remaining jalapeño rings. Let the coating sit for 5 minutes.

Working with one at a time, return floured jalapeño rings to milk, turning to coat. Transfer to breadcrumbs, pressing the breadcrumbs to form an even coating. Repeat with the remaining poppers.

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. Transfer to a paper towel-lined baking sheet and sprinkle with salt. Serve with ranch dressing if desired.

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