A recipe for jalapeno poppers stuffed with creamy, homemade beer cheese. These are the ultimate appetizer for game day or any party. Bake them up and watch them disappear.
Beer Cheese Stuffed Jalapeno Poppers Recipe
Jalapeno poppers are one of my default appetizers. Whenever there is a party, 9 times out of 10, I will be making jalapeno poppers. They always disappear.
They're also super easy to prepare, making them a no-brainer for party situations and other gatherings.
Just the right size for munching, they are usually snatched right off the platter with barely enough time to cool.
Plus! They're delicious, aren't they? So many different ways to make them, like these, stuffed with a creamy beer cheese that softens up in the oven.
Crazy good!
This is not a complicated recipe, my friends. It's rather easy, which is a GREAT thing, because we don't want to work too hard when it comes to party time, do we? Nah. Let's keep it simple.
The first thing, though, is you'll need some jalapeno peppers. Lucky for me, they're always around. Like these babies.
Beer Cheese Jalapeno Poppers Ingredients
- Jalapeno Peppers.
- Cream Cheese. Softened.
- Crema. Or sour cream.
- Colby Jack Cheese. Shredded.
- Beer.
- Chili Powder.
- Garlic Powder.
- Favorite Hot Sauce.
- Paprika. Or hot chili powder for serving.
- Crema. Or sour cream for serving if desired.
Beer Cheese Jalapeno Poppers - The Recipe Method
The amount you'll need will vary based on the size of the peppers and, of course, your party situation, so be sure to plan accordingly. We're making these boat style, so first, slice them in half and scoop out the insides with a spoon. You'll be left with the empty skins, which are the perfect size for a bite-sized appetizer.
Next, whip up the beer cheese by mixing together cream cheese, crema, Colby Jack cheese, beer and seasonings in a bowl. So difficult, right? Look at this gorgeous beer dip.
You can eat this by itself, or make an extra batch and serve it with chips. Great stuff.
Next, spoon the beer cheese dip into the hollowed jalapeno halves and bake them about 20 minutes or so.
When they're ready, set them onto a serving tray and sprinkle them while they are still hot with paprika or your favorite chili powder blend. This will add a bit of extra flavor and color.
Let them cool just a bit, and, if desired, you can drizzle them with some crema or sour cream. Or not. However you'd like to do it.
Then stand back! You're in the way of those poppers! Watch them disappear! I'm not joking. People love these things. It's almost a bit scary. Bring on the poppers!
How Many Jalapeno Poppers Should I Make?
When making them "boat style" like this recipe, you'll double the amounts, so 10 jalapeno peppers will make 20 poppers. Since they're meant to be an appetizer, I like to figure on 1.5 - 2 per person. So figure accordingly.
Recipe Tips & Notes
- The amount of jalapeno peppers you'll need will vary based on the size of the peppers and, of course, your party situation, so be sure to plan accordingly.
- When the beer dip is ready, you can eat it by itself, or make an extra batch and serve it with chips. Great stuff!
- In an unlike case of storing leftovers (because they are too good to last that long), please note that the texture and quality of the jalapeno poppers may change over time.
Storage & Leftovers
The leftovers can typically last for 3-4 days in the refrigerator if stored properly. Just make sure to use airtight containers for it.
Try Some of My Other Popular Jalapeno Popper Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Beer Cheese Stuffed Jalapeno Poppers Recipe
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- 4 ounces crema or sour cream
- 1 cup shredded Colby Jack cheese
- 4 ounces beer
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2-3 tablespoons favorite hot sauce
- Paprika or hot chili powder for serving
- Crema or sour cream for serving if desired
Instructions
- Make the dip first. To a large mixing bowl, add the cream cheese, sour cream, Colby Jack cheese and beer. Mix well. If you’d like it a bit creamier, add in a bit more beer and mix to your desired consistency.
- Add chili powder, garlic and hot sauce. Mix well.
- Cover the dip and refrigerate it at least 2 hours to let it set and allow the flavors to mingle a bit. It can be served right away, but it’s even better when you let it sit, especially overnight.
- Preheat oven to 350 degrees.
- Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto lightly oiled baking dishes.
- Fill each jalapeno pepper with the beer cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
- Bake the jalapeno poppers about 20 minutes, or until the peppers soften and the cheeses are bubbly.
- Remove from heat, cool slightly, then dust with paprika or chili powder.
- Serve. You can also drizzle on some crema or sour cream if you’d like.
Notes
Nutrition Information
Len says
Were great as an appetizer for our smoked ribs.
Our jalapenos are about 4" long so this recipe made enough for about 100 poppers. Tons of cheese mix left over.
Can this cheese mixture be frozen?
Michael Hultquist - Chili Pepper Madness says
Thanks, Len! Yes, jalapeno size can definitely vary. I've never tried to freeze the cheese mixture. I think it would alter the texture of the mix. I would save it in a container in the fridge for up to a week and try to use it for something else, like more stuffed peppers or even stuffed chicken.
Len says
That works. Ive read elsewhere (after I posted my question) that some stuff the peppers with the mix and freeze that before doing the roasting part.
As for alternative uses, it makes a fantastic spread on toasted bagels. Just a hint of heat (no jalapenos) but oh so good.
If its really stiffened up in the container (coming from the fridge), just microwave a portion for a few seconds (maybe 30 sec depending on amount) stirring every 10 sec or so.
Reeeeeeely good 🙂
Michael Hultquist - Chili Pepper Madness says
Len, absolutely. That's a great way to freeze stuffed peppers. I have a post on that here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/. Also, agreed on the the alternative uses! Perfect!
Sugar Ray says
I used the basic recipe and added about 3.5 oz. of chorizo and 8-10 oz. of browned ground beef. The peppers were to die for.The grill, top shelf in an oiled metal pan, was better than the oven. Took about 25 min though at 350°.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Sugar Ray! I LOVE them with chorizo. Perfect.
Karly says
Just the 3 main words of the title: Beer, Cheese and Jalapenos had me totally sold. These look absolutely incredible!
REPLY: Thanks, Karly! -- Mike from Chili Pepper Madness.