Blueberry Brie Jalapeño Poppers
Blueberry brie jalapeño poppers are the appetizer that disappears before the wings. A creamy brie-and-blueberry filling gets tucked into jalapeño halves and topped with a honey-panko crust that bakes up deep golden and shatteringly crisp. Twenty-five minutes of hands-on work, and the tray never makes it to halftime.
Equipment
- Rimmed baking sheet
- Parchment Paper
- Small Serrated Knife
- Small Spoon
- Mixing bowls
- Kitchen Gloves (optional)
Ingredients
For the Poppers
- 12 medium jalapeños, halved lengthwise and seeded
- 8 oz brie, rind removed
- 4 oz cream cheese, softened
- 1/2 cup blueberry preserves (plus 2 tbsp reserved for the jam dots)
For the Honey-Panko Crust
- 1 cup panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp honey
For the Finish
- flaky salt
- fresh chives, cut on a bias
Instructions
- Preheat the oven to 425°F. Line a rimmed half-sheet pan with parchment paper.
- Cut each jalapeño in half lengthwise through the stem so each half has a little handle. Use a small spoon to scrape out the seeds and membrane. Leave the ribs in a couple of peppers if you want a spicier tray. Trim a sliver off the rounded side of any half that wobbles so it sits flat.
- Chop the rindless brie into rough chunks and mash it with the softened cream cheese. Fold in the blueberry preserves gently, leaving streaks rather than a uniform purple mixture.
- Spoon the filling into each jalapeño half, mounding it slightly above the edge. This is not the moment to be precious — overfilling is the point.
- Drop a quarter-teaspoon of the reserved blueberry preserves on top of each filled popper before adding the crust. It bakes into a glossy dot that tells everyone what is inside.
- Stir the melted butter and honey into the panko until every crumb is damp. Press a generous pinch onto each popper with your fingers rather than sprinkling it from above.
- Bake for 15 to 18 minutes, until the panko is deep golden at the edges and the filling bubbles at the seams. If you don't see bubbles, give them another 2 minutes and check again.
- Let the poppers rest on the pan for 3 minutes. Sprinkle with flaky salt and chives right before serving. Serve warm.
Notes
Make ahead: Assemble the poppers up to 24 hours ahead, keep them covered in the fridge, and bake straight from the fridge with 2 extra minutes. Freeze unbaked on a tray, then transfer to a zip-top bag and bake from frozen at 425°F for 20 to 22 minutes.
Leftovers: Baked poppers keep for 3 days in the fridge. Reheat in a 350°F oven for about 6 minutes — the microwave softens the panko and is not recommended.
Swaps: Use gluten-free panko and add 2 minutes to the bake time. For extra heat, leave more ribs in and swap the honey in the crust for hot honey. Fig, raspberry, or sour cherry preserves work, but blueberry is the one that empties the tray. Nutrition is per serving (2 poppers); each popper is about 120 calories.