Prosciutto-wrapped Jalapeno Poppers

This recipe is a winner I found on where it was titled Low Carb Jalapeno Poppers. The freshness and heat of the jalapenos, the creaminess of the cheeses, the saltiness of the prosciutto and of course the garlic make these deliciously addictive. And they are easy to make too!

If you want to make these dairy-free, fill them with canned refried beans instead of the cream cheese mixture. La CosteƱa Refried Black Beans are my choice for filling. If you want them mild instead of spicy, use the sweet mini peppers instead of jalapenos.
This recipe is the reason I bought Johnny's Garlic Spread and Seasoning and what a great find that has been! Makes amazing garlic toast and it's often the ingredient I turn to when something needs a bit of garlicky zip.

Prosciutto-wrapped Jalapeno Poppers
makes 16 poppers

8 jalapenos
8 slices of prosciutto
4 ounces light cream cheese
1-2 tablespoons light cheddar cheese, shredded (I usually use pre-shredded Tex-Mex)
1 teaspoon Johnny's Garlic Spread and Seasoning (or substitute 1/2 teaspoon garlic powder + 1/4 teaspoon seasoning salt)
Preheat oven to 400F or 375F convection. Line a baking sheet with foil or parchment paper.
Combine cream cheese and garlic seasoning and stir to combine. If the cream cheese is very cold, microwave it on 50% power for 30-45 seconds to soften. Add the shredded cheddar cheese.
With a sharp knife, slice the stem end of the jalapeno off. 
Slice the pepper in half lengthwise.
Scoop out the seeds. Leave the stem end intact, forming a boat shape to keep the cream cheese from leaking out. The tool I use is called the Core and More from Pampered Chef and it makes this job so easy.
Fill each jalapeno half with the cream cheese mixture. Wrap a half slice of prosciutto around each pepper half.
Bake for 10-15 minutes at 400F/375F convection for 10-15 minutes until the cheese is melted and the prosciutto is crispy.


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