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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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
Preheat oven to 425F.
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.
Mix cream cheese and spices together until well combined.
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.