Jacqueline Casey 
I made these for an appetizer when I happened to have prosciutto and no bacon handy. I think they are even better than bacon wrapped jalapenos and that’s saying a lot. These are stuffed with ricotta and cream cheese and then baked to perfection. These are a crowd pleasing appetizer and take under 30 minutes to make.
Options, Tips and Substitutions!
- This recipe can easily be doubled to make 24 poppers.
- When removing the inside of the pepper and seeds, be careful not to touch you eyes or face until after your thoroughly wash your hands. Ouch! It will burn and hurt.
- You can control the heat and spice depending on how many seeds and core of the pepper you leave in. If you remove everything, they are fairly mild. The more seeds and core you leave in, the hotter they will be.
- As tempting as it might be to eat as soon as they come out of the oven, they will be very hot and also messy to eat. By letting them cool off for about 5 minutes, it will allow the the ricotta and cream cheese mixture to set.
- To wrap the jalapenos in prosciutto, start at the top of the pepper, place one end of the prosciutto under the pepper and wrap around about two times until the pepper is mostly covered.
Prosciutto Wrapped Jalapeño Poppers
A twist on Jalapeño Poppers wrapped with Prosciutto and stuffed with a combination of Ricotta Cheese and Cream Cheese. An addictive appetizer that never lasts long.
- Baking Tray
- 6 Jalapeños sliced in ½ lengthwise
- ¾ cup Ricotta
- 4 oz. Cream Cheese
- 4 oz. Prosciutto
Pre-heat oven to 400°
Slice Jalapeños in half lengthwise. Remove core and seeds *Depending on your preference of heat, you can leave a few seeds in. The more seeds you leave in, the hotter/spicy the poppers will be.
Mix ricotta cheese and cream cheese together in a small bowl.
Spoon cheese mixture into each jalapeño half then wrap with a ½ a slice of prosciutto. I used 1- 4oz. package and I had one slice of prosciutto left over.
Arrange on baking tray and bake for 12-15 minutes. Remove, allow to cool down for a bit and serve warm.
