Skip to content
Stuffed jalapeño peppers with crispy proscuitto recipe

Stuffed jalapeño peppers with crispy proscuitto recipe

3 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

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

  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 mins 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.

See more Cheese recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus