Berry and Brie Stuffed Jalapeño “Candy Poppers”

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes.
3. Place a cube of brie inside each jalapeño half.
4. Spoon about 1/2 to 1 teaspoon of berry jam over the brie.
5. Drizzle lightly with honey for extra caramelization.
6. Bake for 15–18 minutes, until the brie is melted and bubbly and the jalapeños are softened.
7. Garnish with thyme, lemon zest, pistachios, or flaky salt if desired.

Variations

• Use goat cheese for a tangier filling.
• Try fig jam for a deeper, autumnal sweetness.
• Wrap each popper in half a slice of bacon before baking for smoky richness.
• Add a pinch of crushed red pepper to the jam for extra heat.

Tips

• Choose jalapeños of similar size so they bake evenly.
• Don’t overfill with jam—just enough to melt and glaze without overflowing.
• For the signature “candy shell,” broil the poppers for 1–2 minutes at the end.
• Serve warm—they’re at their gooey, glossy best straight from the oven.