Wild Blueberry Jalapeno Poppers

Recipe by Jen Bates for Wyman’s


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


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

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

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!