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Wild Blueberry Jalapeno Poppers

Wild Blueberry Jalapeno Poppers

Recipe by Jen Bates for Wyman's

Ingredients:

  • 1 cup (213g) Wyman's Wild Blueberries
  • 1 dozen jalapeños
  • 8 oz goat cheese
  • 1 tbsp fresh mint
  • ½ cup panko bread crumbs
  • 2 tbsp (29g) butter, melted

Directions:

Preheat the oven to 400°. Prepare a baking sheet with tin foil or parchment paper.

Cut the jalapeños in half lengthwise and carefully remove the seeds and ribs. Set aside.

In a bowl, beat the goat cheese and fresh mint until smooth. In a separate bowl mix the panko bread crumbs and melted butter.

Assemble the jalapeño poppers by laying the halves cut side up on the prepared baking sheet.

Put a scoop of Wyman's Wild Blueberries into the bottom of the

jalapeño. Layer on top of the blueberries some goat cheese and mint mixture, top with a sprinkling of the butter soaked panko bread crumbs.

Bake until the

jalapeños start to soften and the breadcrumbs toast, approximately 15-20 minutes. Serve warm.