Slice the caps off the jalapeño peppers and then slice the peppers in half and scoop out
the veins and seeds.
Combine the cream cheese with half the shredded mozzarella cheese in a bowl.
Stuff each pepper with the cheese mixture, pat down the filling, and put the peppers in the fridge to cool and harden.
Add the all-purpose flour to the large mixing bowl. Add the cayenne pepper and salt and mix well.
Combine the beer and water in a separate bowl or cup. Then add the liquid to the dry ingredients, a little at a time, until the batter comes together in a uniform consistency.
Add the cream cheese to a saucepan or pot on medium heat. When the cream cheese is fully melted, add the cup of beer, garlic and onion powder, and mix well until it becomes creamy.
Add the shredded cheddar and mozzarella cheese one handful at a time while stirring.
Continue to add the cheese until it has all melted and becomes one thick consistency.
Add the liquid cheese sauce to a squeeze bottle, or a bowl for dipping.
Dip the jalapeño peppers into the batter until fully coated.
Add the pepper to the hot oil for about 4-5 minutes or until the pepper becomes dark brown and crispy.
Place each pepper on a plate covered with paper towel to absorb excess oil.
Drizzle the sauce over the poppers and enjoy.
TOOLS/ 1 large mixing bowl/ 1 small mixing bowl/ 1 large pot or deep fryer/ 1 candy thermometer (only if there is no deep fryer)/ 1 slotted metal spoon/ 1 spoon/ 1 squeeze bottle/ 1 funnel/ 1 small saucepan or pot/ 1 whisk