Prepare raspberry dipping sauce: In a saucepan, heat the olive oil over medium heat until shimmering. Add jalapeno and cook until softened, then add garlic and cook until fragrant (about 30 seconds).

Add raspberries, sugar, vinegar, and salt. Cook until raspberries release their juices and mixture is slightly thickened. Strain well through a fine mesh strainer into a heatproof bowl and discard solids. Set aside to cool then cover and refrigerate until ready to serve (makes about ½ cup sauce)

Prepare the jalapenos: Cut each jalapeno in half lengthwise and scrape out seeds (wear gloves!). Bring a pot of water to a boil and blanch the jalapenos in boiling water for 2 minutes, then carefully remove and transfer to an ice bath to cool. Pat dry and set aside.

Make the filling: In a bowl, combine softened cream cheese, garlic powder, onion powder, chili powder, paprika, salt, and pepper and mix well. Fill each jalapeno half with a heaping amount of cream cheese filling (about ½ ounce per jalapeno half). Set aside.

Prepare breading station: Place panko in a plastic baggie and use a rolling pin to crush until you have fine pieces. Pour this in a shallow dish. In another shallow dish, whisk together all purpose flour with ½ teaspoon salt. In a third dish, whisk together eggs and milk.

Bread the jalapenos. Dip each jalapeno half in the egg/milk mixture and allow excess to drip off. Dredge in the flour mixture and shake off excess. Place on a wax paper lined baking sheet and allow to dry at least 10 minutes. Dip again in the egg/milk mixture then coat all over with panko. Return to baking sheet and chill in the refrigerator for at least 25 minutes.

Heat the oil. While jalapenos are chilling, fill a medium-sized, heavy-bottomed saucepan at least 2-3” deep with oil. Heat oil to 375F (190C) over medium or medium-low heat (don’t use high heat).

Fry. After jalapeno poppers have chilled, fry, 1-2 at a time, until golden brown. Carefully remove from the oil using tongs or a frying spider and place on a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving warm with raspberry dipping sauce on the side.