J and I have been talking about making poppers for a while now and I decided it was time to get ’em done already! This recipe is good for the newly-minted, the curious and the well-indoctrinated with respect to heat tolerance. The heat from the peppers is balanced out nicely by the creaminess of the cheese and the saltiness of the prosciutto. Also, because they’re roasted, they lose some of their potency.
While I do thoroughly enjoy the deep-fried version with a pint of whatever is on tap, this version is baked and…probably not something you’re gonna find at the pub. They are quickly made and just-as-quickly devoured in front of your eyes.
Makes 20.
Ingredients
10 jalapenos
1 package cream cheese, room temp
8-10 slices prosciutto
Directions
1. Preheat the oven to 400, with the rack in the middle.
2. Clean and vertically slice the jalapenos into halves. Remove the seeds and membranes.*
3. With a knife, fill the insides of the jalapeno halves with the cream cheese.4
4. Wrap the peppers with slices of prosciutto. You may need to slice the prosciutto to make it thinner, depending on the size of the jalapenos.
5. Place them on a foil-lined sheet and bake for 20 minutes.
*you might want to wear latex gloves to handle the peppers. I used a spoon to get out the seeds & membranes, but I also washed my hands 18 times to ensure my finger tips wouldn’t burn for hours. I speak from experience….it’s not pleasant.
Food Nurd 
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