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
Heat oven to 400°F.
Slice jalapeños in half lengthwise. Scoop out the seeds and seed pods with a spoon. Use gloves to avoid burning.
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.
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.
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.
Let peppers cool for 10 minutes before serving.