Takes about 45 minutes.  Servings: 6


  • 4 ounces fresh goat cheese (we also like to substitute cream cheese for both cheeses)
  • 1 ounce grated Parmigiano-Reggiano cheese
  • ¼ cup finely chopped scallion greens
  • 2 teaspoons grated lemon zest
  • 6 jalapeño peppers
  • 3 ounces (12 slices) prosciutto  (we also like to substitute a half a strip of  bacon to change up this recipe, as well)


Heat the oven to 450 F. Line a rimmed baking sheet with foil, then coat it with cooking spray.

In a medium bowl, combine the goat cheese, Parmigiano-Reggiano, scallion greens and lemon zest. Halve the jalapeños lengthwise and carefully remove the ribs and seeds. Stuff each half with the cheese mixture, being sure to use all of the cheese mixture.

Wrap 1 slice of prosciutto around each stuffed jalapeño half, overlapping the ends of the prosciutto on the bottom of the jalapeño. Arrange the poppers on the prepared baking sheet, then bake on the oven’s center rack until the prosciutto is slightly crispy, about 15 minutes.