Wild Blueberry & Goat Cheese Jalapeño Poppers

Sweet wild blueberries, creamy goat cheese, and spicy jalapeños come together in this irresistible appetizer. Finished with a crispy panko coating, these poppers are perfect for parties, game days, or as a unique snack.

Ingredients

1 oz goat cheese, softened

2 cups Blueberries (fresh or frozen)

8–10 jalapeño peppers, halved and seeded

¼ tsp garlic powder

¼ tsp chili powder

1½ cups panko breadcrumbs

1 tsp olive oil

1 egg, beaten

Dash of salt

Instructions

Preheat oven to 325°F

Lightly grease a baking sheet with oil.

Slice the jalapeños in half lengthwise and remove the seeds and membranes. (

In a medium bowl, combine the softened goat cheese, blueberries, garlic powder, and chili powder until well mixed.

In a small bowl, beat the egg and set aside.

Heat a small skillet over medium heat. Add the panko breadcrumbs, olive oil, and a dash of salt. Toast lightly, stirring frequently, until the breadcrumbs are golden and fragrant.

Fill each jalapeño half with the blueberry and goat cheese mixture.

Dip each stuffed jalapeño into the beaten egg, then coat with the toasted panko breadcrumbs.

Arrange the poppers on the prepared baking sheet.

Bake for approximately 30 minutes, or until the breadcrumbs are golden brown and the peppers are tender.

Yield

Makes approximately 16–20 poppers.

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