Beer Cheese Stuffed Jalapeno Poppers Recipe
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.
Servings: 20
Calories: 81kcal
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
Makes 20 poppers.
Nutrition
Calories: 81kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 55mg | Vitamin A: 435IU | Vitamin C: 9.2mg | Calcium: 68mg | Iron: 0.2mg