Cranberry Brie Jalapeno Poppers Recipe

These cranberry brie jalapeño poppers are the perfect balance of creamy, smoky, sweet, and spicy. Whipped brie and cream cheese create an ultra-smooth filling that’s stuffed into fresh jalapeños, topped with tangy cranberry sauce, wrapped in bacon, and baked or smoked until irresistibly crisp.

Course Appetizer, party food, Snack

Cuisine American, Fusion, Mexican

Keyword bacon-wrapped, baked, cranberry brie jalapeno poppers, creamy, spicy

Prep Time 20

Cook Time 1

Servings Servings

Calories 136kcal

Author Bon Appeteach

Ingredients

Brie Cheese Filling

8 oz Brie Cheese Room temperature and rind removed
4 oz Cream Cheese softened
2 Jalapenos seeded and minced
2 Green Onions diced small
1/4 cup Red Onions minced
1/4 cup Fresh Cilantro minced
1 tsp Salt
1 tsp Garlic Powder
1/2 tsp Black Pepper

Assembly

8 Jalapenos halved, seeds removed
1/2 cup Cranberry Sauce canned or homemade
8 slices Bacon cut in half
Toothpicks optional

Instructions

Make the Whipped Brie Filling

Add the brie (make sure the rind is removed and its room temperature) and cream cheese to a food processor and blend until completely smooth and whipped, scraping down the sides as needed. Transfer the whipped cheese mixture to a bowl.
Fold in the minced jalapeños, green onions, red onions, cilantro, salt, pepper, and garlic powder by hand until evenly combined.

Assemble the Poppers

Preheat your oven, smoker, or air fryer (see cooking methods below).
Spoon the whipped brie mixture into each halved jalapeño, filling it generously but leaving a shallow well on top for the cranberry sauce.
Add a spoonful of cranberry sauce over the cheese layer.
Wrap each jalapeño with half a slice of thin-cut bacon, securing with a toothpick if needed.
Arrange poppers seam-side down on a wire rack set over a baking sheet or directly on a smoker-safe tray.

Cooking Methods

Oven Method: Preheat the oven to 400 F. Place the poppers on the wire rack lined baking sheet on the middle rack. Bake until the bacon is fully cooked and crisp, and the filling is hot and bubbly, about 25-30 minutes. For extra crisp bacon, broil for the final 2–3 minutes.
Smoker Method: Preheat the smoker to 275 F. Place the rack onto the grill grates and cook for 45-60 minutes. Smoke until the bacon is rendered and lightly crisp and the filling is warmed through. If desired, increase heat to 350°F for the last 10 minutes to tighten up the bacon.
Air Fryer: Preheat the air fryer to 375°F for 3–5 minutes. Arrange the assembled jalapeño poppers in a single layer in the air fryer basket, bacon seam-side down. Work in batches if needed to avoid overcrowding. Air fry for 12–15 minutes, or until the bacon is fully cooked and crisp and the filling is hot and bubbly.

Serving

Serve warm as a holiday appetizer, game-day snack, or party bite alongside sparkling wine, bourbon cocktails, or a crisp white wine.

Notes

Tips for Success

Use thin-cut bacon so it crisps without overcooking the filling.
Room-temperature brie blends more smoothly and prevents a grainy texture.
Leaving space for the cranberry sauce helps keep the poppers from overflowing as they cook.
These can be assembled up to 24 hours in advance and stored covered in the refrigerator.

Nutrition