Description
Delicious stuffed jalapeños with creamy brie and cranberry sauce.
Ingredients
Scale
- 10 large jalapeños, halved lengthwise, seeded
- 6 ounces brie cheese, rind removed
- ½ cup whole cranberry sauce, homemade or canned
- ¼ cup 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
- Make sure to adjust the jalapeño size according to your preference for spiciness.
- To enhance flavor, consider marinating the pecans in balsamic vinegar before toasting.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jalapeño half
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg