Sometimes you just want to eat food that some people will tell you is “bad” for you. Like cured meat, and cheese, and spicy peppers. And when you want to eat them all together at once, well, then you’re really going to hell in a hand basket!
I saw these yummy morsels on Very Culinary’s blog the same day that I spied Closet Cooking’s Jalapeno Popper Cheese Dip and yes, dear reader, I made them both on the same night and ate cheese and jalapenos for dinner. It was a memorable feast, probably a once in a lifetime event – or perhaps just an annual one – kind of like the Superbowl, which inspired them. Decadence at its finest.
These stuffed wrapped peppers were so refreshing because they are only cooked long enough to crisp the prosciutto so the pepper is tender but still crisp. I foresee them making a star turn at a cocktail party based on both their bite size ease and their delicious combination of flavors!
Prosciutto Wrapped Jalapenos (from Very Culinary)
4 plump jalapenos, sliced in half and deseeded
8 slices prosciutto
8 tablespoons cream cheese or neufchatel (the lowfat version of cream cheese)
Preheat oven to 400 degrees. Spread 1 tablespoon cream cheese in each half of jalapeno and carefully wrap in a single slice of prosciutto. Bake for 12-15 minutes until prosciutto is baked. Remove from oven and serve.
Recipes currently inspiring me: