Jalapeño Poppers

A Note from Feedfeed

Time to get poppin' with these Jalapeño Poppers from Ingrain, a quarterly publication ALL about beer and the food to pair with it from our friends at Goose Island! Pair these poppers with Goose Island's new full-bodied, citrusy So-Lo IPA and you'll be able to keep tossing these spicy bites back. Plus, an added bonus is that each So-Lo is 98 calories per 12 ounce can, but you'd never know it! We served our poppers with a quick blue cheese and sour cream dip to tame the heat of the peppers ever so slightly, but it's totally optional! 

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Prep time 10mins
Cook time 15mins
Serves or Makes: 6


For the Jalapeño Poppers

  • 12 large jalapeños
  • 8 ounces cream cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt

Blue Cheese Dip

  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese


  • Step 1

    Preheat oven to 425F.

  • Step 2

    Cut about 1/3 of the top off of each jalapeño, (lengthwise, so they look like little boats) remove the seeds, and save the tops for garnish.

  • Step 3

    Mix cream cheese and spices together until well combined.

  • Step 4

    Stuff jalapeños with a spoonful of seasoned cream cheese. Bake until hot, 10-15 minutes, and serve immediately. To make the dip, combine sour cream and blue cheese until mixed well. Serve along side jalapeño poppers.