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.
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
Each serving contains
- Energy
- 275kJ 67.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.6gProtein 2.2gFibre 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
