Jalapeño Poppers Recipe with Brie and Prosciutto
A cheese board meets jalapeño poppers with creamy brie cheese, savory and salty prosciutto with a touch of cherry jam.
Servings: 24 poppers
Cost: $16.00
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
Heat level: Removing the ribs and seeds will make the poppers milder. Leave some of the ribs intact if you prefer more heat.
Make ahead: The poppers can be assembled several hours ahead of time and refrigerated until ready to grill.
Grill setup: A wire rack makes it easier to move the poppers on and off the grill and helps prevent smaller pieces from falling through the grates.
Jam substitutions: Cherry jam can be replaced with raspberry, blackberry, apricot, or fig jam.
Nutrition
Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 9mg | Calcium: 2mg | Iron: 0.1mg
