Stuffed jalapeño peppers with crispy proscuitto

Stuffed jalapeño peppers with crispy proscuitto recipe

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Snacking at its finest – baked jalapeño peppers filled with gorgeous cream cheese, all wrapped in crispy prosciutto and served with a fresh tomato and spring onion salsa. Perfect as a shareable starter or light bite, this snack idea is really satisfying and easy-to-make. See method

  • Serves 24 (makes 24)
  • 10 mins to prepare and 15 mins to cook
  • 67 calories / serving

Ingredients

    For the stuffed jalapeños

    • 200g (7oz) cream cheese
    • ½ tsp smoked paprika
    • 1 tbsp chives, chopped
    • 50g (2oz) grated mature Cheddar cheese
    • 12 jalapeño peppers, cut in half through the stalks, seeds removed, stalks in place
    • 8 slices prosciutto, cut into 3, lengthways

    For the tomato salsa

    • 200g (7oz) cherry tomatoes, quartered
    • 2 spring onions, finely chopped
    • small handful fresh coriander leaves, chopped
    • 2 tbsp olive oil
    • 1/2 lime, juiced and zested

Each serving contains

  • Energy

    275kj
    67kcal
    3%
  • Fat

    6g 9%
  • Saturates

    3g 17%
  • Sugars

    1g 1%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 0.6g Protein 2.2g Fibre 0.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking sheet with baking paper. Mix together the cream cheese, smoked paprika, chives and grated cheese.
  2. Place the jalapeños onto the baking sheet, cut-side up. Place a spoonful of the cream-cheese mix into the cavity of each jalapeño pepper. Wrap a strip of prosciutto around each jalapeño.
  3. Put the filled peppers on the prepared baking sheet and bake for 12-15 minutes or until golden and melting and the prosciutto is crisp.
  4. Meanwhile, make the salsa. Place the chopped cherry tomatoes, spring onion, coriander, olive oil and lime zest and a squeeze of juice into a small bowl. Season well and mix together thoroughly.
  5. Serve the jalapeños hot with the salsa on the side to dip into.

Tip: You can make these ahead of time. Stuff the peppers and wrap, up to a day in advance. Keep covered in the fridge until ready to bake.

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