Pale Ale Cheese Jalapeño Poppers

Published on August 8th 2021 by SNBC
12 servings
Prep Time
25 minutes
Cook Time
35 minutes

Be the toast of the tailgate thanks to these bacon-wrapped, cheese-stuffed Pale Ale jalapeño poppers.


  • 1/4 cup Sierra Nevada Pale Ale
  • 12 jalapeños, roughly the same size
  • 8 ounces cream cheese, room temp
  • 1 cup cheddar cheese, shredded
  • 3 green onions, finely chopped
  • 3 garlic cloves, crushed
  • 12 thin slices uncooked bacon, halved crosswise
  • Kosher salt and pepper, to season

Step 1

Heat oven to 400°F.

Step 2

Slice jalapeños in half lengthwise. Scoop out the seeds and seed pods with a spoon. Use gloves to avoid burning.

Step 3

In a large mixing bowl, combine cream cheese, cheddar cheese, green onions, garlic, and Pale Ale. Season with salt and pepper and mix well to combine.

Step 4

Spoon cheese filling, about 1 tablespoon, into halved jalapeños. Wrap with bacon slices, tucking the bacon under itself on top. The bacon will shrink in the oven.

Step 5

Arrange stuffed jalapeños on a parchment-lined baking sheet, and bake for 30–35 minutes, until cheese is melted and lightly browned, and the bacon is crispy.

Step 6

Let peppers cool for 10 minutes before serving.


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