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Grilled Jalapeño Poppers with Brie and Prosciutto are a little different from your classic popper. Creamy Brie melts inside fresh jalapeños, a little cherry jam adds a sweet contrast, and salty prosciutto gets crisp around the outside. Then everything goes on the grill for a smoky, melty appetizer that’s hard to stop eating.
They’re essentially a cheese board and jalapeño popper in one bite.
I love a good cheese and charcuterie board, but sometimes it’s fun to take those same flavors and turn them into something you can eat straight off the grill.
These poppers do exactly that. The Brie gets warm and creamy, the cherry jam balances the heat of the jalapeño, and the prosciutto crisps up as it cooks. They’re great for a backyard gathering, game day, or anytime you want an appetizer that’s a little more interesting than the usual cream cheese-and-bacon popper. If you love a good charcuteries board, you’re gonna love these!
Table of Contents
Why You’ll Love These Jalapeño Poppers
- Four main ingredients. Jalapeños, Brie, cherry jam, and prosciutto are all you need.
- Sweet, spicy, salty, and creamy. Every bite hits a different flavor note.
- They’re grilled. The grill adds a subtle smoky flavor while melting the Brie and crisping the prosciutto.
- They’re easy to prep ahead. Assemble the poppers earlier in the day, then grill when you’re ready to serve.
- They’re a little different. If you’ve made classic jalapeño poppers a hundred times, this is a fun way to switch things up.
Ingredients
You only need a handful of ingredients for these poppers.
- Jalapeños: Choose medium-sized jalapeños that are fairly uniform in size so they cook at the same rate.
- Brie: Use a small wheel of Brie and cut it into pieces that will fit inside the jalapeño halves.
- Cherry jam: The sweet fruit balances the heat from the peppers and the salty prosciutto. You can substitute another fruit jam if you prefer.
- Prosciutto: Thinly sliced prosciutto wraps around the jalapeño and gets wonderfully crisp on the grill.
Preparation
A little prep goes a long way here.
- Prep the Jalapeños: Slice each jalapeño in half lengthwise and remove the stems, ribs, and seeds. If you like your poppers extra spicy, leave some of the ribs intact.
- Prep the Brie: Cut the Brie into thin pieces that will fit inside each jalapeño half. You want enough cheese to fill the pepper without overflowing.
- Prep the Prosciutto: Cut each slice of prosciutto in half lengthwise. This gives you long, thin strips that are easy to wrap around each popper.
Tip: Wear gloves when working with jalapeños if you have them. The oils from the peppers can linger on your hands, even after washing.
How to Make Grilled Jalapeño Poppers with Brie and Prosciutto
- Preheat the grill: Prepare your grill for direct grilling and target 300–325 degrees F.
- Fill the jalapeños: Place a piece of Brie inside each jalapeño half. Add about ½ teaspoon of cherry jam on top of the cheese.
- Wrap with prosciutto: Wrap each jalapeño half with a strip of prosciutto, making sure the cheese and jam are mostly covered.
- Arrange the poppers: Place the assembled poppers on a wire rack or grill-safe rack. This makes it much easier to move all of the poppers at once and prevents smaller pieces from falling through the grill grates.
- Grill: Place the rack directly on the grill over the heat. Close the lid and grill for approximately 12–14 minutes, or until the prosciutto is crisp, the Brie is melted, and the jalapeños have softened.
- Watch for hot spots: If some poppers are cooking faster than others, move them to a cooler part of the grill using long-handled tongs.
- Rest and serve: Remove the poppers from the grill and let them rest for about 5 minutes. Serve warm while the Brie is still creamy.
Expert Tip
Use a wire rack to move the poppers.
You can absolutely place these directly on the grill grates, but a small wire rack makes the process much easier. You can assemble all of the poppers at once, move the entire rack onto the grill, and then move them off when they’re finished.
It also makes it easier to manage hot spots. If a few poppers are cooking faster than the rest, simply move the rack or individual poppers to a cooler area of the grill.
Frequently Asked Questions (FAQ)
They can be, but the Brie and cherry jam help balance the heat. For milder poppers, remove all of the seeds and ribs from the jalapeños. For more heat, leave some of the ribs intact.
Absolutely! Cherry is my favorite because the tart-sweet flavor works so well with the salty prosciutto and creamy Brie, but raspberry, blackberry, apricot, or fig jam would all be delicious.
Yes. Brie is what makes these poppers special, but Camembert or another soft melting cheese would work. You want something that becomes creamy and melty without becoming too runny.
Yes. Arrange the prepared poppers on a baking sheet or wire rack and bake at 375 degrees F until the prosciutto is crisp, the cheese is melted, and the peppers are tender, approximately 15–20 minutes.
The grill is my preferred method because you get that subtle smoky flavor, but the oven works well.
Yes. Assemble the poppers several hours before grilling and refrigerate them until you’re ready to cook. Take them out while the grill preheats so they aren’t going straight from a very cold refrigerator onto the grill.
More Jalapeño Recipes
You can also check out other brie recipes like our Grilled Brie with Wine or our Blackberry Jam with Grilled Brie.
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About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Jalapeño Poppers Recipe with Brie and Prosciutto
Ingredients
- 12 medium jalapeños, sliced in half, ribs and seeds removed
- 1 8-ounce wheel of brie
- 12 slices prosciutto, cut in half lengthwise to create 24 slices
- 1/4 cup cherry jam
Instructions
- Prepare the grill for direct grilling and target 300–325 degrees F.
- Slice the jalapeños in half lengthwise and remove the stems, ribs, and seeds.
- Cut the Brie into 24 pieces, approximately 1/4 inch thick and about 2 inches long.
- Place one piece of Brie inside each jalapeño half. Add approximately 1/2 teaspoon of cherry jam.
- Cut each slice of prosciutto in half lengthwise and wrap one strip around each jalapeño half, covering the cheese and jam.
- Arrange the poppers on a wire rack or directly on the grill grates.
- Grill with the lid closed for approximately 12–14 minutes, or until the prosciutto is crisp, the Brie is melted, and the jalapeños are tender. Rotate or move the poppers as needed if your grill has hot spots.
- Remove from the grill and let rest for about 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The fanciest jalapeno poppers I ever did see! I love this fun twist on the traditional variety!
I have a friend who used to bring jalapeño poppers to every party, so whenever I see any version of them I think of her 🙂 Love how this recipe hits so many tasty notes: the salty prosciutto and creamy brie with the crunch and spice of jalapeño!
My husband loves stuffed jalapeños and we’ve been making some different variations lately so this recipe is perfect for us! I love this take on bacon wrapped stuffed jalapeños, it’s like a fancier version. I’ll definitely be trying this!
Thanks! Let us know if you try it! Would love to hear your thoughts 🙂