Jalapeño Poppers!

It’s bowl season and holiday party season and I’m always trying to come up with new ideas for football watching or pot lucks. These little poppers fit the bill perfectly. They’re crowd pleasers and healthier than the typical deep-fried versions. Goat cheese is lower in lactose than cow’s milk cheese and is higher in many essential nutrients. Prosciutto is slightly lower in fat and calories than bacon and it crisps up more quickly in the oven, providing your poppers with a nice crunch. Removing the seeds and membranes from the jalapeno will reduce the heat level, but you could also make these with mini bell peppers for no heat at all.

Makes: 2 servings Time: 30 minutes


  • 6 jalapeno peppers

  • ¾ cup goat cheese

  • 6 slices prosciutto (sliced in half)


  1. Preheat the oven to 400F.

  2. Wash and dry the jalapenos. Cut them in half lengthwise and remove the seeds. Stuff each half with goat cheese (about 1 tablespoon per half).

  3. Wrap each jalapeno with prosciutto and place on a baking sheet lined with parchment paper.

  4. Bake for 15 to 17 minutes, or until the prosciutto is crispy. Allow them to cool slightly before serving. Enjoy!

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