Prosciutto Wrapped Jalapeños Stuffed With Cream Cheese, Lemon and Basil.


Every time I make these they are all gone before I get to have one. They are great for, easy to make and so delicious. You can choose whether to de-seed the jalapeños if you are having younger ones around. My children adore them so I do half and half. You can core them and do them whole. I prefer to cut them in half as they go further.

 

For this, you will need 10 jalapeños.

One 250g block of cream Philadelphia cream cheese,

one lemon

and 20 slices of prosciutto,

bacon also works just as well.

If you decide to leave the jalapeños whole, just trim off the top of each one and if you don’t like it too hot, de-seed them by pulling out the core. I like to cut mine in half as they are easy to de-seed.

Finley chop the basil and mix well with the cream cheese and the juice of one lemon.

Stuff them with the filling and then wrap in the prosciutto or bacon.

Bake them in a pre-warmed oven at 170 degrees for 20 mins.

These will was down perfectly with a cold beer and are a fantastic starter for any gathering. Watch them fly off the plate.

Do you have a bacon wrapped recipe you are keeping a secret from me? I would love to hear from you.

Jo xx

 


Comments are closed.