Baked Jalapeno Poppers with Prosciutto
These quick and easy Baked Jalapeno Poppers with Prosciutto, Corn and Goat Cheese are an easy and delicious appetizer you can make in about 30 minutes! These flavor bombs combine roasted jalapeños, tangy goat cheese, sweet corn and salty prosciutto for a perfectly pop-able finger food perfect for your next party!
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Easy, unique and tasty Baked Jalapeno Poppers with Prosciutto, Corn and Goat Cheese!
So we all Jalapeño Poppers make an excellent appetizer and great football snack. And while there are may different preparations, these Jalapeño Poppers with Prosciutto, Corn & Goat Cheese are one of my absolute favorites.
These poppers are so flavorful, and so simple. They’re tangy and slightly sweet, with just enough roasted smokey and salty goodness. And the little juicy pops of corn in every bite? Sooooo good! The best part? These little flavor bombs are stupid easy to whip up, and ready in about 30 minutes!
Stuffing the Baked Jalapeno Poppers
To make the filling for the poppers, you will need:
- Goat cheese. Plain, herbed or honey flavored all work! My personal fave is honey goat cheese. Yum!
- Frozen corn. This recipe call for frozen, but if you want to use fresh- go for it!
- Salt and fresh ground black pepper, always.
- A little butter.
- A couple scallions, thinly sliced.
All you need to do to make the filling is briefly warm the corn in some melted butter, and season it with salt and pepper. Mix it up with the goat cheese and thinly sliced scallions, and bam- filling is ready!
Wrapping the Poppers
Prior to filling and wrapping the Baked Jalapeno Poppers, you’ll roast the jalapeños under your oven’s broiler for about 10 minutes. This gives the peppers great flavor and texture.
Once the peppers are roasted/broiled, you’ll (gently) fill each with the corn/goat cheese filling, and wrap each pepper with a half a slice of prosciutto. Start at the top and wrap to the opposite end, tucking the prosciutto under the jalapeños. No needs to secure! As the prosciutto cooks, it will adhere to the peppers!
How long do you cook the Baked Jalapeno Poppers?
These jalapeño poppers cook up quickly once they are roasted and stuffed. Just bake at 375 degrees for 15 minutes until the cheese is warmed through and the prosciutto is nice and crisp!
Once the poppers are baked, allow them to rest and cool for about 5 minutes before serving!
How to make Baked Jalapeno Poppers
Prepping the Poppers
Preheat your oven’s broiler on high. Slice the jalapeño peppers in half lengthwise, and remove the seeds and white parts with a spoon. Rinse to remove all seeds. Broil the peppers on a broiler-safe baking sheet lined with foil, cut side down, for 7-10 minutes, checking occasionally, until well charred.
Remove peppers from the oven and allow to cool enough to handle. Preheat oven to 375 degrees.
Making the corn and goat cheese filling
In a small frying pan, melt butter over medium heat. Add the frozen corn, and season with salt and pepper. Cook until just warmed through, 2-3 minutes. Remove cooked corn to a mixing bowl, and combine with goat cheese and sliced scallions.
Toss cheese, corn and scallions to combine into a homogenous filling.
Assemble and Bake
Flip cooled peppers over on the baking sheet, and using a small spoon, fill with the goat cheese, scallion and corn filling.Use your fingers to mold the cheese and press into the roasted peppers. Be gentle with peppers so they don’t tear.
Wrap each stuffed pepper with a half a sliced of prosciutto, wrapping from top to bottom, and tucking edges under peppers to secure. Once all jalapeños are stuffed and wrapped, bake at them in a preheated oven for 15 minutes, until prosciutto is crisp, and cheese filling is warmed through.
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If you made my Baked Jalapeno Poppers with Prosciutto, Corn & Goat Cheese, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Baked Jalapeno Poppers with Prosciutto
Ingredients
- 8 jalapeños, halved lengthwise and seeds removed
- 8 slices of prosciutto, halved lengthwise (about 3 oz)
- 4 oz goat cheese
- 1 cup frozen corn
- salt and fresh ground black pepper
- 2 tbsp butter
- 2 scallions, thinly sliced
Instructions
- Preheat your oven’s broiler on high. 2. Slice the jalapeño peppers in half lengthwise, and remove the seeds and white parts with a spoon. Rinse to remove all seeds. 3. Broil the peppers on a broiler-safe baking sheet lined with foil, cut side down, for 7-10 minutes, checking occasionally, until well charred. 4. Remove peppers from the oven and allow to cool enough to handle. 5. Preheat oven to 375 degrees. 6. In a small frying pan, melt butter over medium heat. 7. Add the frozen corn, and season with salt and pepper. Cook until just warmed through, 2-3 minutes. 8. Remove cooked corn to a mixing bowl, and combine with goat cheese and sliced scallions. 9. Toss cheese, corn and scallions to combine into a homogenous filling. 10. Flip cooled peppers over on the baking sheet, and using a small spoon, fill with the goat cheese, scallion and corn filling.Use your fingers to mold the cheese and press into the roasted peppers. Be gentle with peppers so they don’t tear. 11. Wrap each stuffed pepper with a half a sliced of prosciutto, wrapping from top to bottom, and tucking edges under peppers to secure. 12. Once all jalapeños are stuffed and wrapped, bake at them in a preheated oven for 15 minutes, until prosciutto is crisp, and cheese filling is warmed through. 13. Allow poppers to cool for about 5 minutes before serving. Makes 16 poppers.
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