Sweet, spicy, salty, and seriously snackable. Fresh jalapeños are stuffed with creamy Brie, Manchego, and tart cranberry sauce, then wrapped in Mercado Famous Jamón and baked until melty and golden. Finished with a little extra cranberry and fresh thyme, these poppers are made for holiday parties and going back for seconds.

Ingredients:

• 6 jalapeños
• 2 oz Brie, rind removed and cut into small pieces
• 1 oz Manchego, finely grated
• ½ small garlic clove, finely grated
• 2 tbsp + 2 tsp cranberry sauce or cranberry relish, divided
• ⅛ tsp kosher salt
• Freshly cracked black pepper
• 1½ oz Mercado Famous 50% Ibérico Jamón, sliced thin and cut in half lengthwise
• ½ tsp extra-virgin olive oil
• ½ tbsp finely chopped fresh thyme
  

Directions:

1. Prep the peppers. Preheat the oven to 400°F and line a baking sheet with parchment. Halve the jalapeños lengthwise and scrape out the seeds and membranes. Leave a little behind if you like extra heat.
2. Mix the good stuff. Gently combine the Brie, Manchego, garlic, 2 tbsp cranberry sauce, thyme, salt, and black pepper. A few cranberry swirls are just right.
3. Stuff + wrap. Fill each jalapeño half with the cheese mixture, then wrap with a strip of Jamón, placing the seam underneath. Secure with toothpicks if needed and lightly brush with olive oil.
4. Bake until bubbly. Bake for 15–18 minutes, until the peppers are tender, the cheese is melted, and the Jamón is lightly crisped. For extra color, broil for 30–60 seconds, watching closely.
5. Finish + devour. Let cool for 2–3 minutes, then drizzle with the remaining cranberry sauce. Finish with fresh thyme and flaky salt. Serve warm and watch them disappear.