Unexpected Flavor Combo: Sweet berry jam and spicy jalapeños pair beautifully with rich, melty brie.
Quick to Prep: I can get them in the oven in under 10 minutes.
Perfect for Entertaining: These look elegant but are super easy to make.
Totally Customizable: I like swapping in different jams and cheeses depending on my mood or what’s in my fridge.
Baked, Not Fried: Less mess, more melt!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 jalapeños, halved lengthwise and seeded
4 oz brie cheese, cut into bite-sized cubes
1/4 cup berry jam (I use blueberry, raspberry, blackberry, or a mixed berry blend)
Optional for finishing:
Honey, for drizzling
Crushed pecans or walnuts, for crunch
Fresh thyme or rosemary leaves
Directions
Preheat the Oven I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Prep the Jalapeños I halve the jalapeños lengthwise and scoop out the seeds and ribs using a spoon. If I want them a little less spicy, I make sure to clean them well.
Stuff with Brie I place a cube of brie into each jalapeño half. I don’t overfill—just enough to create a creamy pocket once it melts.
Add the Jam I spoon about 1/2 teaspoon of berry jam over each brie-stuffed jalapeño. I love how the jam bubbles and caramelizes slightly in the oven.
Bake I place them in the oven and bake for 12–15 minutes, or until the brie is bubbly and the jalapeños are softened but still hold their shape.
Finish and Serve Right out of the oven, I sometimes drizzle them with a little honey and sprinkle with crushed nuts or fresh herbs for texture and aroma. I serve them warm—they’re gooey and bursting with flavor!
Goat Cheese Swap: I replace brie with creamy goat cheese for a tangier version.
Maple Bacon Twist: I top with crumbled bacon and a drizzle of maple syrup after baking.
Spicy-Sweet Combo: I use hot pepper jelly instead of berry jam for extra kick.
Nutty Crunch: I top with crushed candied pecans or pistachios.
Herb-Infused: I add a leaf of fresh thyme or a sprinkle of rosemary before baking.
Storage/reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days. Reheating: To reheat, I place them in a 300°F (150°C) oven for about 5–7 minutes until warm and melty again. I avoid the microwave—it can make the brie rubbery.
FAQs
Are these poppers really spicy?
It depends on the jalapeños. I find that removing the seeds and ribs reduces most of the heat, but occasionally one surprises me! If I want them milder, I soak the jalapeños in cold water for 10–15 minutes before stuffing.
Can I make these ahead of time?
Absolutely. I assemble everything in advance, then cover and refrigerate until I’m ready to bake. I just add a couple extra minutes to the bake time if they’re cold.
What’s the best jam to use?
I like tart jams like raspberry or blackberry, but blueberry works beautifully too. I also mix in a touch of balsamic for depth if I want a more savory finish.
Can I use another cheese besides brie?
Yes. Goat cheese, cream cheese, or even camembert work well. I just make sure the cheese is creamy and melts nicely.
Can I make these dairy-free?
I haven’t tried them dairy-free, but a vegan cream cheese or cashew-based brie alternative could work. I’d test one or two before making a full batch.
Conclusion
These Berry & Brie Stuffed Jalapeño Poppers are one of those recipes I keep in my back pocket whenever I need something that feels a little extra but takes no time at all. They deliver big flavor with almost no effort and always impress guests. Whether sweet, spicy, creamy, or crunchy—every bite brings something special.
