Cranberry Brie Jalapeño Poppers
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!
Servings: 20 jalapeño poppers
Calories: 52kcal
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
*How To Toast Pecans
- 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.
Nutrition
Serving: 1jalapeño popper | Calories: 52kcal