Yield: 6 to 8
It's outdoor cooking season and I like to have some dishes that can be prepped ahead of time and served at room temp, like dips and spreads to serve with crudités and flatbreads; a big platter of serve-yourself lettuce wraps for grilled fish and meats, like this Bobby Flay recipe for Filet Mignon, Honey-Dijon Vinaigrette, and Lavender Goat Cheese. maybe a pot of jambalaya; some finger foods, like sandwiches, chips and salsa. I also love to have something with a kick to it, like a skillet of melting queso fundido with chiles and caramelized onions or crisped-up chorizo. And to get things really heated up, I love making these cheese-stuffed jalapeños wrapped in prosciutto. You can use a hotter chile like serrano or Fresno or a milder one like Anaheim or güero. Personally, I like it hot, so the warmer serrano or jalapeño work best for that satisfying adrenalin rush specific to heat seekers. Topped with fresh cilantro and pomegranate arils, the saltiness of the prosciutto, the crunch of pomegranate, melted cheese and heat all work together.
- 14 firm, blemish-free jalapeños or small Anaheim or güero chiles
- 6 ounces cream cheese, softened at room temp
- 3 ounces grated sharp cheddar or Mexican blend
- 1 garlic clove, finely minced
- 1 bunch cilantro, divided, leaves coarsely chopped
- 12 thin slices prosciutto di Parma
- Optional: 1/2 cup pomegranate arils, for garnish
- Rinse and pat dry jalapeños; slice in half lengthwise; gently remove seeds. Stem can remain intact for presentation. Dry insides of jalapeños; set aside.
- Add cream cheese, cheddar, garlic, and 1/2 of the cilantro leaves together in a small bowl; stir to combine. Stuff each jalapeño half with cheese mixture and set aside. Slice prosciutto in half lengthwise and wrap each jalapeño half with a prosciutto slice, trying to cover the cheese as much as possible.
- Slide jalapeños on a skewer and grill over medium-high heat until cheese is melted and prosciutto crisp. Or, roast in a skillet in a 400°F oven about 20 minutes or until cheese is melted and prosciutto crisp. Let cool slightly and top with more cilantro pomegranate, if desired.
Date Published: May 19, 2016
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.