Sweet, spicy, and creamy all at once, these Cranberry Brie Jalapeño Poppers are the ultimate holiday appetizer. The rich, melty brie pairs perfectly with a touch of cranberry sauce, while the jalapeño adds just the right amount of heat. Top with toasted pecans and a drizzle of balsamic glaze for a show-stopping bite that’s as festive as it is delicious. Be sure to check out more of my favorite cranberry recipes. And for a more classic popper take, you’ll want to try my Bacon Jalapeño Poppers, too.
Ingredients & Substitutions
- Jalapeños: I used 10 large jalapeños, halved lengthwise and seeded. These form the spicy vessel for the creamy, sweet filling. (The peppers I used were extra spicy, but it depends on the peppers.) For less heat, try mini sweet peppers, Anaheim peppers, or even poblano peppers for a milder flavor.
- Brie Cheese: 6 ounces, rind removed, cut into small pieces to fit each jalapeño half. Brie melts beautifully for a rich, creamy filling. Have some extra on hand to make my Sausage Cranberry Brie Bites, too. Cream cheese works for a milder, tangy option.
- Cranberry Sauce: Homemade or canned cranberry sauce works well. It adds a sweet-tart balance to the spiciness of the peppers. I have an easy cranberry sauce you could try, too.
- Chopped Pecans (Optional): Toasted pecans add crunch and a nutty flavor that pairs perfectly with the cranberry and brie. Walnuts, almonds, or hazelnuts all work. For a nut-free option, try toasted pumpkin or sunflower seeds.
- Balsamic Glaze: Drizzling a little balsamic glaze adds a touch of tangy sweetness to finish each popper. Honey is delicious, too!
FAQs
Can I make these ahead of time?
Yes! Assemble the poppers and refrigerate for up to a few hours before baking.
Can I use a different cheese?
Cream cheese works for a milder flavor, but brie gives the best melty, creamy texture.
Can I make them less spicy?
Remove all seeds and membranes from the jalapeños, or use mini sweet peppers for a completely mild version.
Can I use store-bought cranberry sauce?
Absolutely! Stir it slightly to loosen before spooning it over the poppers.
Can I make these without nuts?
Yes! The poppers are just as delicious without the pecans. For added crunch, you can substitute toasted seeds like pumpkin or sunflower seeds, or simply leave them out altogether. The brie and cranberry combination is the star of the dish.
Serving Ideas
- Serve on a festive appetizer platter with crackers or a sliced French baguette.
- Pair with a glass of sparkling wine or Christmas punch.
- Perfect for holiday parties, family gatherings, or as a special appetizer for game day (like your Super Bowl Foods!).
How To Store Cranberry Brie Jalapeño Poppers
Room Temperature: Best served fresh, but can be held at room temperature for up to 2 hours.
Refrigerator: Store in an airtight container for up to 2 days. Warm them up in the oven at 350°F for 5 to 7 minutes before serving.
Freezer: Not recommended for freezing, as the brie and jalapeños lose texture when thawed.
Cranberry Brie Jalapeño Poppers
Ingredients
- 10 large jalapeños, halved lengthwise, seeded
- 6 ounces brie cheese, rind removed
- ½ cup (138.5 g) whole cranberry sauce, homemade or canned
- ¼ cup (27 g) chopped pecans, toasted* (optional)
- 1 tablespoon balsamic glaze, for drizzling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the brie into small pieces that will fit inside each jalapeño half, about 2 inches long and ¼-inch thick, depending on the size of the peppers.
- Place a piece of brie into each jalapeño half. Arrange the halves snugly on the baking sheet so they stay upright as the cheese melts.
- Spoon 1 teaspoon of cranberry sauce on top of each jalapeño. (If using canned cranberry sauce, stir it in a small bowl to loosen the texture and make it easier to spoon.) Sprinkle with chopped pecans, if using.
- Bake for 13 to 17 minutes, or until the brie is melted and bubbling and the jalapeños have softened slightly.
- Remove from the oven and drizzle with balsamic glaze. Serve warm.
Notes
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Spread pecans onto the lined baking sheet in a single layer.
- Roast for 7-9 minutes until lightly toasted. Let cool before using.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These are sweet, spicy (mine was extra hot!), and creamy. They look as good as they taste, too!
Elizabeth
These are fantastic, especially with the balsamic glaze. This is a delicious appetizer!
Stephanie
These were spicy, but I really liked all of the flavors.
Bella
These are so festive and so delicious! I love the kick from the pepper, and the nuts added a nice crunch to each bite.
