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Dallas Blonde Ale and Hatch Chile Poppers

Dallas Blonde Ale and Hatch Chile Poppers

Get ready for a taste explosion with these Dallas Blonde Hatch Chile Poppers, combining the flavors of cheddar, cream cheese, and our very own Dallas Blonde Ale. Let’s get started!


8 oz cream cheese, room temperature
1 cup cheddar cheese, shredded
2 green onions, chopped
4 garlic cloves, minced
1/4 cup Dallas Blonde Ale
4 hatch chiles
8 slices bacon, thin cut
Salt and pepper, to season


Heat oven to 400°F.

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

Slice hatch chiles in half lengthwise. Scoop out seeds and seed pods with a spoon.

Spoon cheese filling into halved chiles and wrap each with a slice of bacon.

Arrange stuffed chiles on a parchment-lined baking sheet, and bake for 35-40 minutes, until cheese is melted and lightly browned, and the bacon is crispy.

Let peppers cool for 10 minutes before serving.

Enjoy this treat that perfectly blends the heat of chilies, the richness of cheese, and the boldness of Dallas Blonde Ale!