Berry & Brie Stuffed Jalapeño “Candy Poppers”

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the jalapeños in half lengthwise and carefully remove the seeds and membranes for controlled heat.
3. Place a cube of brie inside each jalapeño half.
4. Spoon 1/2 to 1 teaspoon of berry jam over the brie.
5. Lightly drizzle with honey if using.
6. Bake for 15 to 18 minutes, until the brie is melted and bubbly and the jalapeños are tender.
7. For extra caramelization, broil for 1 to 2 minutes until the jam forms a glossy, candy-like top. Watch closely to prevent burning.
8. Garnish with pistachios, thyme, lemon zest, or flaky salt before serving.

Variations :

• Use goat cheese for a tangier filling.
• Add finely chopped bacon for a smoky-sweet twist.
• Swap jam for hot pepper jelly for an extra spicy-sweet profile.

Tips :

• Wear gloves when handling jalapeños to avoid irritation.
• Do not overfill with jam to prevent overflow during baking.
• Serve immediately while the brie is molten and the topping is glossy for the best texture and presentation.