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Prosciutto {Wrapped} Goat Cheese {Stuffed} Jalapeño Poppers

I can’t believe 2012 is coming to a close. It’s been a busy one with us getting married and all— maybe not as busy as the year before between graduating, a trip to Europe, a cross-country move to Washington, a new job for Dustin, and the adoption of the sweetest puppy in the world, but an exciting and memorable year to say the least. I’m really looking forward to this next year as there will hopefully be more big changes like (hopefully) an acceptance letter to graduate school, and potentially another big move and a new job for Dustin. It’s both an exciting and incredibly nerve wracking time!

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I have no idea where in my head this idea came from, but I’d really like to find out and access that area more because these things were phenomenal! And so simple, yet fancy. I almost wish we were hosting a New Year’s Eve party because I’m pretty sure these would absolutely be at the top of the menu. We’ve made baked jalapeño poppers before, but they really don’t hold a candle to these little bites of heaven— creamy goat cheese with salty proscuitto encasing a smoky, hot yet sweet jalapeño.

Proscuitto {Wrapped}, Goat Cheese {Stuffed} Jalapeño Poppers

yields 10 poppers, but easily doubled, tripled, etc.

  • 5 jalapeños, sliced in half and seeds removed
  • 4 ounce log of plain goat cheese
  • 10 slices of thinly cut, high quality proscuitto di parma
  • 2 teaspoons garlic powder
  • freshly ground black pepper
  • salt
  • olive oil
  1. Mist sliced jalapeños lightly with olive oil. Then place on parchment lined baking sheet under the broiler on low until skins are just beginning to char (9-10 minutes for me). Be sure to flip the jalapeños every 3 minutes or so, so they char evenly.
  2. Remove the jalapeños and allow them to cool. While they are cooling, preheat the oven (or toaster oven) to 350° and microwave the goat cheese log until it is soft and has reached an easily spreadable consistency. Add in the garlic powder and salt and pepper to taste, stirring vigorously to mix and give the goat cheese a light and fluffy texture.
  3. Fill each jalapeño with plenty of the goat cheese mix.
  4. Take the slices of proscuitto and tightly wrap one around each slice of jalapeño.
  5. Bake for approximately 10 minutes or until the edges of the prosciutto are slightly crisp and the goat cheese filling is warm and gooey.

Broiling the jalapeños before stuffing and wrapping them gives them this awesome texture and really brings out all of the flavors of the jalapeño and takes these poppers to the next level. I don’t repeat recipes too often, but this is definitely one I will keep in my back pocket as a fancy, yet easy to make dinner-party appetizer!

Have a happy and safe New Year’s Eve!

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