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Stuffed jalapeño peppers with crispy proscuitto recipe

11 ratings

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
Gluten-free

Ingredients

200g cream cheese
½ tsp smoked paprika
1 tbsp chives, chopped
50g 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 fattoush

200g cherry tomatoes, quartered
2 spring onions, finely chopped
small handful fresh coriander leaves, chopped
2 tbsp olive oil
½ lime, juiced and zested

If you don't have any Cheddar, try using another hard cheese

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

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.
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.
Put the filled peppers on the prepared baking sheet and bake for 12-15 mins or until golden and melting and the prosciutto is crisp.
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.
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.

See more Cheese recipes