Description
Fresh jalapeño halves stuffed with creamy brie, tangy blueberries, and fragrant rosemary, baked until soft and bubbling for an elegant sweet-and-spicy appetizer.
Ingredients
- 6 fresh jalapeños, halved and seeded
- 6 oz brie cheese, diced
- 2 tbsp cream cheese
- 1/4 cup blueberries, lightly chopped
- 1 tbsp fresh rosemary or thyme, chopped
- Salt and black pepper to taste
- Crushed nuts or keto breadcrumbs, optional topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the halved and seeded jalapeños cut-side up on the prepared baking sheet.
- In a small bowl, mix together the diced brie, cream cheese, chopped blueberries, and fresh rosemary or thyme until combined.
- Season the filling with salt and black pepper to taste.
- Spoon the filling generously into each jalapeño half, pressing it in slightly so it holds.
- Sprinkle crushed nuts or keto breadcrumbs over the top if using.
- Bake for 15-18 minutes, until the jalapeños are tender and the filling is melted and bubbling.
- Let cool for a few minutes before serving.
Notes
- Use gloves when seeding the jalapeños to avoid skin irritation.
- Let the brie come to room temperature before mixing for the smoothest filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes