Beer Cheese Stuffed Jalapeno Poppers Recipe

• servings: 20 servings
• active time: 2 hours 20 minutes
• total time: 2 hours 40 minutes

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)

Directions

Stuffing

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.

Spices

Add chili powder, garlic and hot sauce. Mix well.

Fridge

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.

Oven

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.

Nutrition

• Calories: 81 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 21 mg
• Sodium: 141 mg
• Total Carbohydrate: 2 g
• Protein: 2 g