Serves a Crowd

Incredibly Easy Jalapeno Pop 'Ems

September 12, 2009
0 Ratings
  • Serves 6
Author Notes

I've always thought the basic premise for jalapeno poppers was good - hot peppers and cheese - but I couldn't get around all that breading. With a record crop this year (at last count, three plants - produced 74 jalapenos!), it was time to figure out a better way. Watch them disappear. —MrsWheelbarrow

What You'll Need
  • 12 medium jalapenos
  • 4 ounces cream cheese
  • 4 ounces grated cheddar or jack cheese
  • Healthy squeeze of sriracha
  • 4 slices proscuitto
  1. Wearing gloves, split jalapenos lengthwise and scoop out the seeds. Leave the stem, if possible.
  2. Mix together cheeses and sriracha sauce to taste.
  3. Stuff the jalapeno halves with the cheese. Drape a piece of proscuitto over the top.
  4. Bake at 400 for about 10 minutes. Allow to cool a minute or two before serving.

See what other Food52ers are saying.

My new book, PIE SQUARED. Irresistibly Easy Sweet & Savory Slab Pies is available for preorder and on shelves October, 2018.

1 Review

lastnightsdinner September 13, 2009
I've got jalapeños from the farmers' market in the fridge, and I think I know how to use them up!