While your preparation space is set up, cut the jalapeños in half lengthwise and carefully remove all seeds using a small spoon or knife—this takes a bit of patience but ensures they won't be too spicy. In a bowl, combine the room-temperature cream cheese, shredded cheddar cheese, lime juice, garlic powder, onion powder, cumin, smoked paprika, and salt to taste. Mix until smooth and well combined. I like to taste the filling and adjust the seasonings before using it, as the lime juice and spices can vary in intensity depending on your ingredients.

Using a small spoon or piping bag, generously fill each jalapeño half with the cheese mixture from Step 1—don't be shy, you want a good amount of filling. Set the filled jalapeños aside on a plate. Now prepare your breading station by pouring the whole milk into one shallow bowl, all-purpose flour into a second bowl, and finely ground breadcrumbs into a third bowl. Arrange them in a line in the order you'll use them (milk, flour, breadcrumbs) so you can work efficiently without confusion.

Working with a few jalapeños at a time, dip each filled jalapeño half into the milk, coating it completely, then immediately dredge it in the flour, making sure all surfaces are covered. Place the flour-coated jalapeño on a clean plate or wire rack. Once all jalapeños are coated in flour, let them rest for 5 minutes—this allows the flour to set slightly and helps the next layer adhere better. Then, dip each jalapeño back into the milk and finally coat thoroughly in the breadcrumbs, pressing gently so the crumbs stick. I find that this double-breading creates a much crispier exterior than a single coating.

Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer and heat it to 350°F. Use a thermometer to ensure accurate temperature—oil that's too cool will result in greasy poppers, while oil that's too hot will brown them before the filling heats through. Working in batches to avoid overcrowding the pot, carefully place the breaded jalapeños into the hot oil and fry for 5 minutes or until they turn golden brown. Use a slotted spoon to turn them halfway through cooking for even browning.

Using a slotted spoon, transfer the fried jalapeño poppers to a plate lined with paper towels to drain excess oil. While they're still warm, season them lightly with salt to taste. Let them rest for about 5 minutes before serving—this brief rest allows the exterior to firm up and makes them less likely to fall apart when you bite into them.

Arrange the warm jalapeño poppers on a serving platter and serve immediately with a batch of fresh salsa for dipping. The cool, tangy salsa pairs perfectly with the crispy, creamy poppers.