Baked Jalapeño Poppers With Apricot Dipping Sauce Paired With Magic Hat #9

Sooo I'm leaving for Colorado tomorrow for the Great American Beer Festival! Yay! I'll be in Denver until Monday. Guess I should be packing, but first I'll share my latest pairing. I got this idea the other night when I was out and had some yummy late night jalapeño poppers along with a Magic Hat #9. I was surprised at what a good combination it was. Then I figured I could really enhance that by making an apricot dipping sauce to go with the apricot flavor from the beer. Turned out really nice! Of course I thought of beer battering them but I decided to take it easy and just make this one a pairing. I also like just slicing the jalapeños in half and then topping them because they're a lot easier to core and you can easily stick the bread crumbs right on top. Oh and please make sure you wear gloves when preparing the jalapeños and don't touch your face! :)

  • 1/2 lb jalapeños
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 tsp garlic powder
  • 1 cup panko bread crumbs
  • 1/4 tsp italian seasoning
  • olive oil
  • salt

Apricot Dippings Sauce:
  • 1 cup apricot preserves
  • 1/4 cup white vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • pinch of onion powder
  • pinch of paprika
  • salt
Preheat the oven to 375 degrees. Cut the jalapeños in half and remove the seeds and membrane. Combine the cream cheese, shredded cheddar, garlic powder, and salt. Spoon the cheese mixture onto the jalapeño halves. Combine the panko, some more salt, and italian seasoning in a bowl. Top the jalapeños with the panko mixture. Place the stuffed jalapeños on a baking sheet that has been drizzled with olive oil. Bake for about 25 minutes until golden brown. For the sauce, combine all the ingredients in a small saucepan over low heat.