Takes about 45 minutes. Servings: 6
Ingredients
- 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)
Directions
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.
Another Variation – Blueberry Brie Jalapeño Poppers
Adapted from Chef Zouheir on Instagram
Ingredients:
10–12 jalapeños, halved lengthwise and seeded
6–8 oz (170–225 g) brie cheese, cut into small cubes
1/3 cup (80 g) blueberry preserves or fresh blueberries
1 tbsp (15 ml) honey
1 tbsp (10 g) finely chopped nuts, such as walnuts or pecans (optional)
1 tsp (5 g) lemon zest (optional)
Pinch of sea salt
Optional garnish: fresh thyme or parsley
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice jalapeños in half and remove seeds (leave a few for more heat).
Place jalapeño halves on the tray and add a piece of brie into each one.
Spoon a small amount of blueberry preserves over the brie.
Drizzle lightly with honey and sprinkle chopped nuts and lemon zest if desired.
Bake 10–12 minutes, until jalapeños soften slightly and brie is melted.
Garnish with thyme or parsley and serve warm.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes