Prosciutto-wrapped Jalapeno Peppers stuffed with Goat Cheese

By Chef_Madel

This is a gourmet version of a pub snack called jalapeno poppers.

In this case, the peppers are not deep-fried, but roasted, stuffed with a finer cheese and tastily wrapped in prosciutto.

A flavorful cumin-and-oregano mayonnaise is served alongside the peppers for dipping.

Ingredients

• 1/3 cup (75 ml) mayonnaise
• 2 tsp (10 ml) fresh lemon juice
• 1/2 tsp (2 ml) ground cumin
• 1/2 tsp (2 ml) ground oregano
• 1 tsp (5 ml) honey
• 6 medium jalapeno peppers, halved lengthwise through the stem, seeds removed and discarded
• 1/4 - 1/3 lb (125-155 g) soft goat cheese
• 6 paper-thin slices of prosciutto, each cut in half lenthwise
• 1 tbsp (15 ml) olive oil

Preparation

Step 1

Make the dip by combining the mayonnaise, lemon juice, cumin, oregano and honey in a small bowl.
Cover and refrigerate until needed.

Preheat the oven to 450 F (230 C). Line a baking sheet with parchment paper. Divide and stuff the half peppers with the goat cheese. Wrap each half pepper with a half slice of prosciutto and set on the baking sheet, stuffed side up.

Drizzle the peppers with olive oil. Roast 15-20 minutes, or until just tender. Arrange the peppers on a serving platter with the bowl of dip alongside.