Blueberry Brie Jalapeño Poppers with Honey Drizzle and Roasted Berries

Close up of Blueberry Brie Jalapeño Poppers on a grey ceramic plate, showing the blistered green skin and glossy blueberries.

Blueberry Brie Jalapeño Poppers with Honey Drizzle and Roasted Berries

Elevate your appetizer game with these Blueberry Brie Jalapeño Poppers featuring charred green peppers, molten ivory brie, and roasted bursting blueberries finished with a glistening honey glaze and dried herbs.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 poppers

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 85

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

12 large Jalapeños Halved and seeded (approx 450g)
8 oz Brie Cheese Double or triple cream, cut into batons (225g)
1/2 cup Fresh Blueberries Whole and rinsed (75g)
2 tbsp Honey Clear, mild variety like Clover (30ml)
1/2 tsp Dried Herb Flakes Thyme or Oregano (1g)
1 tbsp Olive Oil For blistering the skins (15ml)
1/4 tsp Fine Sea Salt To balance flavors (1g)

Equipment

1 Rimmed Baking Sheet Large enough to fit all peppers without crowding.
1 Parchment paper To prevent sticking and easy cleanup.
1 Paring Knife For halving and seeding peppers.

Instructions

Preparation

Preheat oven to 400°F (200°C). Slice jalapeños in half lengthwise and remove seeds. Rub outer skins with olive oil and a pinch of salt.
Place a baton of cold Brie cheese into each jalapeño half, pressing down gently.
Press 3-4 blueberries into the cheese on each popper so they are securely nestled.

Cooking and Finishing

Place on a parchment-lined sheet and roast for 12-15 minutes until the pepper edges are charred and blistered, and cheese is bubbling ivory.
Remove from oven and immediately drizzle with honey. Sprinkle with dried herb flakes while the cheese is still hot and molten.

Notes

Use cold brie to prevent it from melting too fast.
Roast until you see the blueberry skins actually burst to release the juices.