Like a spicy kick? These jalapeño poppers are a winner—it’s not just nibbles; it’s a conversation starter. Give them a go at your next gathering.
Difficulty – Easy
Prep time – 40 minutes
Cook time – 20 minutes
Serves – 24 halves
Ingredients
12 jalapeño’s
1 tbsp Westgold Salted Butter
½ small red onion
1 clove garlic, crushed
½ cup corn kernels
2 tbsp sundried tomato, chopped
½ tsp smoked paprika
1 clove garlic
100g cream cheese
¼ cup tasty cheese
2 tbsp parmesan, grated
8 slices prosciutto
Melted Westgold Salted Butter to brush
Method
Preheat the oven to 200 oC. Melt the Westgold Butter in a small pan and cook the onion and garlic for 2-3 minutes to soften.
Take off the heat and add the cream cheese, corn, sundried tomato and paprika. Stir until smooth.
Stir in the cheeses and refrigerate while you prepare the jalapeños. Slice the jalapeños in half lengthways through the stems (you may wish to use food grade gloves to protect your hands while handling jalapeños) and use a teaspoon to remove the membrane and seeds.
Spoon the filling into the cavity. Slice the prosciutto into thirds and wrap around the jalapeños.
Place them onto a baking dish and brush with melted Westgold Butter. Bake them for around 20 minutes until sizzling.
Remove from the baking dish and place onto a serving platter and allow to cool for 5 minutes before serving.
Note: if jalapeños aren’t available, you can use mini sweet vine peppers.
Original recipe sourced from: Westgold
