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5 from 1 vote

Beer Cheese 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.
Prep Time2 hrs 20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 20
Calories: 81kcal


  • 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


  • 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.


Makes 20 poppers.


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