Grilled Jalapeño Poppers with Brie and Prosciutto

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Grilled Jalapeño Poppers stuffed with Brie, Cherry Jam, and wrapped in Prosciutto are a decadent treat!

It’s as if the perfect cheese and charcuterie plate and jalapeños got together to create the ultimate summer appetizer. These poppers are cooked on the grill for a great smoky twist resulting in a crispy, creamy, savory and incredibly flavorful appetizer for summer or game day.

Summer is the ultimate time for picnics, outdoor meals, grilling, and soaking in every last minute of those long warm and sunny days. One of my favorite ways to enjoy a summer afternoon with friends and family is by making a simple cheese and charcuterie plate with a few quality cheeses and some prosciutto or other salumi. And with plates like this, as long as you start with quality ingredients, you don’t need to go overboard on your platters. My motto — keep it simple.

But to switch things up a bit, we wondered if we could combine one of our favorite grilled appetizers, jalapeño poppers, with the flavors we love on a cheese platter, like brie cheese and charcuterie.

Traditional poppers are filled with cream cheese, some seasonings, and sometimes wrapped with bacon. And while that combination is fine. We wanted to elevate the standard popper to see if we could give it a new makeover.

Challenge accepted.

ELEVATED JALAPEÑO POPPERS

Have you ever had a baked brie wheel topped with jam, where the cheese becomes instantly creamy after being baked and the jam provides and excellent sweet kiss to the creamy cheese? Of course you have.

Think of these poppers as a baked brie wheel meets jalapeño popper with the charcuterie bringing everything together. This is a cheese and charcuterie lover’s dream popper.

Creamy. Spicy. Sweet. Savory. What more could you ask for?

JALAPEÑO POPPER INGREDIENTS

When you’re starting with quality ingredients its important to keep it simple and let the ingredients shine. These poppers are made with only 4 simple ingredients.

• Jalapeños
• Brie slices
• Cherry Jam
• Prosciutto

That’s it!

We like to make these poppers with the Primo Taglio® line of products available at Albertsons. Primo Taglio stands for “first cut” in Italian and means that every slice tastes as fresh and delicious as the first. Primo Taglio is a premium quality line of meats and cheeses made with the finest ingredients, available at a great value.

Their products are made with the finest ingredients, using traditional, time-honored preparation methods, and no artificial flavors or colors. Many of the Primo Taglio meats use whole muscle meat with no binders or fillers.

And the cheeses are made with the highest quality milk and old world recipes, which can be naturally aged up to 2 years.

I shopped at the Albertsons Barrows in my local area, but you can also find the Primo Taglio line of products at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.

HOW TO MAKE JALAPEÑO POPPERS WITH BRIE AND PROSCIUTTO

1. Prep Jalapeños: Start by slicing jalapeño lengthwise and removing the stems and seeds. Use gloves to slice the jalapeños if you can, to avoid getting the oils on your fingers. Otherwise, make sure to wash your hands thoroughly with soap and water immediately after working with jalapeños.
2. Slice Cheese: Slice the brie cheese into long strips, about ¼ inch thick, and then cut those strips into about 2″ length slices (long enough to fit into the jalapeño halves). One 8 oz wheel of the Primo Taglio Brie Wheel should yield enough slices for 24 poppers.
3. Prep Prosciutto: Slice the prosciutto in half lengthwise, for long strips. You’ll need 2 packs of the Primo Taglio prosciutto for this, yielding exactly 24 long slices.
4. Prep Jam. We like cherry jam for this, but you can use your favorite jam. The sweet jam provides a great balance for the spicy jalapeños and the savory prosciutto.
5. Assemble Poppers: Start by stuffing one slice of the brie into each jalapeño half. Add a dollop (about 1/2 teaspoon) of jam. Wrap the popper with a strip of prosciutto.
6. Grill Poppers: place the assembled jalapeño poppers on a wire rack (for ease of transferring). Alternatively you can grill directly on the grill grates, but the rack keeps the process very simple. Grill for about 12-14 minutes, until the brie is melted and the prosciutto is crispy. You may need to rotate the poppers based on the heat source of your grill. Hot spots will make the poppers cook faster. So be prepared to move them around using long tongs for even cooking.

After the poppers have cooked on the grill, remove them and serve hot, while the cheese is still warm and creamy.

MORE JALAPEÑO RECIPES

• Buffalo Chicken Jalapeño Poppers
• Smoked Jalapeño Poppers with Crispy Bacon
• Porchetta Sandwich with Jalapeño Chimichurri
• Spicy Mango Jalapeno BBQ Sauce
• Easy Blender Salsa

JALAPEÑO POPPERS WITH BRIE AND PROSCIUTTO RECIPE

Jalapeño Poppers with Brie and Prosciutto

A cheese board meets jalapeño poppers with creamy brie cheese, savory and salty prosciutto with a touch of cherry jam.

5 from 3 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 24 poppers

Author: Mary Cressler | Vindulge

Cost: $16.00

Ingredients

• 12 medium jalapeños, sliced in half, ribs and seeds removed (should be about 1 pound of jalapenos)
• 1 8-ounce wheel of brie (We used Primo Taglio® Brie)
• 12 slices prosciutto, cut in half lengthwise for 24 total slices (We used 2 packs of Primo Taglio® Prosciutto VP)
• 1/4 cup cherry jam

Instructions

• Prepare the grill for direct grilling with lump charcoal. Target 300 – 325 degrees Fahrenheit.
• Cut the brie wheel into 24 slices (aroudn 1/4 inch thick and about 2" long). Place the single slice of brie into the jalapeno half pressing it into the pepper. Add 1/2 teaspoon of jam onto the brie.
• Take the single slice of prosciutto and cut in half lengthwise so you have long strips. Using one strip, wrap the pepper tightly covering the jam and brie. Do this for all 24 peppers.
• For ease, place the peppers on a cookie drying rack and place onto the grill over the direct heat. Close the lid to maintain the temperature and grill for 12 – 14 minutes or until the prosciutto is crispy, the cheese melts, and the jalapenos are soft.
• Remove the poppers from the grill and let sit for 5 minutes and then serve warm.

Notes

Grilling Note: If the grill has hot spots, or hotter areas than others, you may need to move some poppers that are crisping up early to keep the cooking even. Just move the poppers closer to done to a cooler area using long tongs.

Hot spots tend to happen because you started the grill in one specific place. Prevent hot spots by starting with a charcoal chimney for even burning, or move the lit charcoal around your grill so it’s lit throughout. 

Chef’s Tip: We use a cookie drying rack so we can move the poppers on and off at the same time.

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