Fried Jalapeno Poppers

In a medium bowl, combine the cream cheese, pepper jack, lime juice, garlic powder, onion powder, cumin, and 1/2 teaspoon salt and stir well. Cover and chill while preparing 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).

Line a rimmed baking sheet with parchment paper. Pack about 1 teaspoon cream cheese into each jalapeño ring, filling it completely and smoothing the surface.

Fill three small bowls separately 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. 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.