Stuffed Jalapeño Peppers with Crispy Proscuitto Recipe

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.

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

For the stuffed jalapeños
200g (7oz) cream cheese
1/2 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

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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 minutes 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.
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