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Jalapeño Poppers with Prosciutto, Corn & Goat Cheese

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Keyword: appetizer, jalapeño popper
Servings: 8


  • 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 


  • 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.