Tailgate season has arrived and we’ve asked 32 chefs to join the party. Every Sunday this fall, we’ll be featuring tips and tastes from chefs in NFL cities across the country. So when the Niners face the Vikings next week, you’ll be set with a Minneapolis chef’s twist on the popper theme.

Minnesota’s Twin Cities have become foodie darlings, acclaimed by national critics and adored by locals. Travel + Leisure magazine just named them No. 5 on their top 20 list of American’s Best Cities for Foodies (New York City was No. 10, and San Francisco — sniff — took No. 19). So we turned to FreshTart blogger Stephanie Meyer, an expert on the local food scene and author of the new “Twin Cities Chef’s Table.” The book showcases more than 50 of the cities’ hottest farm-to-table and ethnic restaurants and the chefs behind them, including Jack Riebel, the James Beard-nominated chef who rose to fame at The Butcher and the Boar. Meyer loves his Il Foro restaurant, which opened in June, and can’t wait to try The Lexington, which Riebel and his partners will open this winter. But for tailgating, she says, you can’t beat Riebel’s jalapeño poppers.

Q Tell us about those poppers.

A Chef Jack’s Poppers with Fontina and Serrano Ham are absolutely delicious — and simple, but it’s the combination of layers of creamy, crunchy, porky. He’s going to die that I said poppers. He’s a powerhouse chef. But he’s so not pretentious, and people love them.

Q What else are we likely to see at a Minnesota tailgate?

A It depends on the season, but you’re going to find a hot dish and bars. I know, what the hell are bars? There’s a slew of classics, but everyone has a signature bar — brownies, bar cookies, oatmeal crumbly with fruit, every iteration. They’re so great for a party. There’s no fussing around.

Q Say it’s an away game and Bay Area football fans are heading for the Twin Cities. Where should we eat?

A That’s fun! Three restaurants getting the most buzz? Jack’s Paddy Shack (www.paddy-shack.com) does elevated bar food. Spoon and Stable (www.spoonandstable.com). Chef Gavin Kaysen used to run Cafe Boulud in New York City and this is his homecoming. And casual, but hot, hot, hot is Revival (www.revivalmpls.com). They do fried chicken, cheesy grits, mac and cheese, Southern classics. The chef, Thomas Boemer, is the current Grand Cochon champion.

Q What’s your favorite football team?

A I’m such a fair-weather fan. But I love university football, especially University of Wisconsin, Madison football.

Chef Jack’s Jalapeño Poppers

Makes 30 poppers

15 jalapeño peppers

1 pound fontina

15 thin slices Serrano ham, cut in half lengthwise

1/4 pound Cotija cheese, grated

Chipotle Cream (see recipe)

Micro Pico de Gallo (see recipe)

Olive oil, fresh cilantro, garnish

1. Heat oven to 375 degrees. Bring a large pot of water to a boil. Fill a large bowl with ice water.

2. Cut jalapeños in half lengthwise. Discard seeds. Blanch peppers in boiling water for 1 minute, drain and quickly transfer to the ice water bath. (Blanching reduces peppers’ heat.)

3. Cut the fontina into 30 pieces, roughly 1 by 3/8 inches each. Nestle a cheese piece into each jalapeño half; wrap with Serrano ham. Place on a parchment-lined baking sheet; bake 3 to 4 minutes or until the cheese is melted and the ham is crispy. (Or you can use a hot grill.)

4. To serve, smear a dollop of the Chipotle Cream on a serving plate; settle poppers on top. Spoon Micro Pico de Gallo over the poppers and top with Cotija, a drizzle of olive oil and a few sprigs cilantro.

Chipotle Cream

Makes 1 ½ cups

6 dried chipotle peppers, soaked per package instructions

1 cup crème fraîche

1/2 tablespoon salt

1 lime, juiced

1. Drain chipotles, reserving liquid. Discard stems. Remove seeds from 3 of the peppers.

2. Using a blender, combine chipotles, crème fraîche, salt and lime juice, blending on medium-high speed and drizzling in soaking liquid as necessary to reach a creamy, spoonable consistency.

Micro Pico de Gallo

Makes 3 ½ cups

3 cups ripe, finely diced tomatoes

3 jalapeños, seeded and diced finely

3 cloves garlic, minced

1/3 cup cilantro, chopped coarsely

1 1/2 limes, juiced

1/3 cup sliced scallions

1 1/2 ounces extra-virgin olive oil

Salt to taste

Combine ingredients in a medium mixing bowl. Add salt to taste.

— Chef Jack Riebel, published in Stephanie Meyer’s “Twin Cities Chef’s Table” (Globe Pequot Press, $25)