Blueberry Brie Jalapeño Poppers
Creamy brie meets spicy jalapeños and sweet blueberries in these irresistible appetizers that disappear fast at every party.
Equipment
- Baking sheet
- Parchment paper
- Small spoon
- Mixing bowl
Ingredients
- 10-12 fresh jalapeños, halved lengthwise and seeded
- 8 oz brie cheese, cut into small cubes rind on
- 1/3 cup fresh blueberries plus extra for garnish
- 2 tablespoons blueberry preserves or jam
- 1 tablespoon honey plus more for drizzling
- 12 slices prosciutto or bacon optional
- 1 teaspoon olive oil or avocado oil spray
- fresh thyme or parsley for garnish
- flaky sea salt to finish
- freshly cracked black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice jalapeños in half lengthwise and scrape out seeds and membranes. Pat dry with paper towels.
- Mix brie cubes with honey and black pepper in a small bowl until combined.
- Spoon brie mixture into each jalapeño half, dividing evenly. Press 2-3 blueberries into cheese on each popper.
- Add dollop of blueberry preserves on top of each filled pepper half.
- Wrap each popper with prosciutto or bacon if using, securing with toothpick. Lightly spray with oil.
- Bake for 12-15 minutes until peppers soften, cheese melts, and prosciutto turns golden.
- Cool for 3-4 minutes, then drizzle with warm honey and sprinkle with flaky sea salt.
- Garnish with fresh thyme and serve warm while cheese is still gooey.
Notes
- Remove all seeds and membranes for milder heat, or leave some for more spice
- Pat jalapeños completely dry before stuffing to prevent soggy filling
- Can be made ahead and refrigerated for up to 8 hours before baking
- Freeze unbaked poppers for up to 1 month, bake from frozen adding 5-7 minutes
- Use fresh blueberries only - frozen release too much water