Recipe by Jen Bates for Wyman's
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.