Try these Baked Parmesan Jalapeño Poppers with Prosciutto! They're gluten free and fabulous!
You can thank my local grocery store for giving me the idea to make jalapeño poppers. Because what else is there to do when you can no longer buy just one jalapeño?
The jalapeños used to be piled into bins for the taking, but now they come in a sealed bag containing several. So, after using a lone pepper for this Pork Tenderloin with Cream Cheese and Jalapeños, I recently found myself with half a dozen jalapeños lacking a purpose.
I can't stand wasting food. The idea of produce sitting there without a planned use got to me.
So, I made baked jalapeño poppers for the first time about a month ago. I followed a basic recipe and thought it was, well...basic.
And, I wanted extra. (In case you're not in the know, I'm throwing around millennial lingo like a boss. "Extra" means going over the top.)
But you can thank my senior moment for the prosciutto inspiration that hit me. Because I thought I was buying little pancetta cubes for another recipe.
Once I realized my mistake, I immediately thought of making baked Parmesan jalapeño poppers with a prosciutto-and-cream-cheese filling. With garlic powder and paprika mixed into the freshly grated Parmesan, and melted butter drizzled on top.
Does that sound familiar? It's because I use this gluten-free, cheesy coating for my Lemon-Parmesan Cod with Garlic Butter, Parmesan Chicken Drumsticks with Garlic Butter, Baked Parmesan Gluten-Free Onion Rings and Baked Parmesan Shrimp with Garlic Butter. Oh, and these Baked Parmesan Crisps.
My family loves this flavor combo, and apparently, so do hundreds of thousands of Cooking with Mamma C visitors.
And you guys, these baked Parmesan jalapeño poppers are ridiculously good! Crisp-tender on the outside, creamy on the inside, they're buttery, with a nice salty accent and a kick of heat that comes from the occasional jalapeño seed.
In other words, they're perfect for the Super Bowl. Touchdown!
More appetizer recipes you'll love
- Cream-Cheese Stuffed Dates
- Stuffed Mushrooms with Cream Cheese
- Pecan Cheese Log
- Crispy Mushroom, Onion and Feta Rolls
- Bacon-Wrapped Dates with Blue Cheese or Gorgonzola
P.S. I love to use these little bowls (affiliate link) for holding ingredients and serving extra prosciutto with these poppers!
(Recipe Source: Cooking with Mamma C)
Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)
- 6 jalapeños
- 5 ounces cream cheese (light is fine, softened)
- 2 ounces prosciutto (cut into tiny cubes; see notes)
- ⅓ cup freshly grated Parmesan cheese
- ¾ teaspoon paprika
- ⅓ teaspoon garlic powder
- 1 ½ tablespoons salted butter
- Set out your cream cheese to soften. Preheat your oven to 400 degrees F. Line a sheet pan with foil. Grease the foil with cooking spray.
- Rinse and dry your jalapeños. Starting at the pointy ends, slice them in half the long way, cutting through the middle of the stems as well. (Leave the stems attached so they can be used as handles when serving.)
- Use a teaspoon to scrape out the membrane and seeds. (If you want your poppers extra hot, leave two or three seeds inside each half. Or, you can save some seeds to stir into the cream cheese filling.)
- In a small mixing bowl, stir your cream cheese to soften it. Stir in your prosciutto cubes.
- Add your Parmesan, paprika and garlic powder to a dinner plate. Stir to combine.
- Fill your jalapeño halves with the cream cheese mixture, smoothing the surface.
- Press each pepper half, cream cheese side down, into the Parmesan mixture.
- Place your jalapeños poppers, cheese side up, on your baking pan. Melt your butter on the stove or in the microwave. (I place my butter in a small, microwave-safe bowl, and heat it, covered, in the microwave.)
- Spoon the melted butter onto each jalapeño popper.
- Bake for 15 minutes, uncovered, or until the tops are golden brown and the peppers are tender.