Preheat oven to 350°F.

Remember to wear disposable gloves when cutting and cleaning jalapeño peppers - and don't touch your face. Cut about 1/2 inch off the top and bottom of each jalapeño. Discard the tops and bottoms or save for another use.

Cut each jalapeño crosswise into 1-inch rings.

With a paring knife, carefully remove seeds and white inner ribs from each ring.

Sprinkle insides of cut jalapeño rings lightly with salt and pepper, to taste.

Place the jalapeño rings on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)

Remove from oven and allow to cool slightly so you can handle them.

In a medium mixing bowl, add cream cheese, lime juice, garlic powder, onion powder and cumin. Mix well until thoroughly blended. Season with salt and pepper, to taste.

Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely. Smooth the surfaces with the back of the knife.

Place filled rings on a plate and place in refrigerator to chill while doing the next steps, or for at least 15 minutes.

Place milk in a small bowl, flour in another and breadcrumbs in a third.

Working 1 popper at a time, dip in milk. Make sure all sides are wet.

Transfer to flour. Roll around to make sure all surfaces are covered.

Place ring on a parchment-lined plate and repeat with all remaining poppers.

Place rings back in refrigerator and let dry and chill for at least 10 minutes.

Working 1 popper at a time, dip floured rings in milk again. Make sure all sides are wet.

Transfer to breadcrumbs. Roll around until an even coating has formed. Place back on plate. Repeat with remaining poppers.

Place rings back in refrigerator and let dry and chill for at least 10 minutes.

In a large cooking pot, heat 2 inches of oil to 350°F.

Add peppers - 4 - 5 at a time for medium, 6 - 8 for small - to the hot oil. gently turning and stirring, until golden brown, about 2 - 4 minutes.