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    Home » Appetizers

    Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)

    Published: Jan 27, 2018 · Modified: Dec 26, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Try these Baked Parmesan Jalapeño Poppers with Prosciutto! They're gluten free and fabulous!

    Baked Parmesan Jalapeno Poppers with Prosciutto (Gluten Free) - These are fabulous! You'll make them again and again.#jalapenos #jalapenopoppers #ketoYou 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.

    ingredients for baked parmesan jalapeno poppers with prosciuttoSo, 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.

    baked jalapeno poppers on a sheet tray 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.

    hand holding a baked jalapeno popper with a bite taken out of it in front of a full plate with prosciutto 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
    • Keto Stuffed Mushrooms with Cream Cheese
    • Pecan Cheese Log
    • Crispy Mushroom, Onion and Feta Rolls
    • Bacon-Wrapped Dates with Blue Cheese or Gorgonzola
    • 63 Italian Appetizer Recipes

    Enjoy!

    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)

     

    overhead photo of baked parmesan jalapeno poppers with prosciutto on a plate

    Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)

    These Baked Parmesan Jalapeño Poppers with Prosciutto are gluten free, low carb, keto & fabulous!
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 118kcal
    Author: Mamma C

    Ingredients

    • 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
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    Instructions

    • 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.

    Notes

    Be careful not to touch your face or eyes after cutting the jalapenos, because it will burn. Wash your hands very well after handling them.
    If you can't find little cubes of prosciutto at your grocery store, ask the deli worker to slice the prosciutto ¼-inch thick. Then, you can cut it into little cubes at home.

    Nutrition

    Calories: 118kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 339mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 16.6mg | Calcium: 146mg | Iron: 0.2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
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    Reader Interactions

    Comments

    1. Victoria

      July 26, 2018 at 4:38 pm

      Sounds fabulous! These Jalapeño Poppers look so good. Love it!

      Reply
      • Mamma C

        July 26, 2018 at 5:16 pm

        They are a huge favorite in my family! Thanks, Victoria.

        Reply
    2. Mimi

      January 27, 2018 at 4:25 pm

      What fun! Do you still taste the prosciutto over the jalapenos?

      Reply
      • Mamma C

        January 27, 2018 at 4:47 pm

        The prosciutto provides a nice salty accent. If you want the prosciutto flavor to really pop, I'd sprinkle a little extra on top of the poppers before serving them.

        Reply
    3. John

      January 27, 2018 at 4:03 pm

      What a great idea, can't xwait to try!

      Reply
      • Mamma C

        January 27, 2018 at 4:18 pm

        Hi John - I hope you enjoy these!

        Reply
    4. Deanna

      January 27, 2018 at 2:24 pm

      5 stars
      I love the prosciutto touch you have with this recipe!!! These poppers sound so good!!

      Reply
      • Mamma C

        January 27, 2018 at 2:38 pm

        The prosciutto works so well here. Thanks, Deanna!

        Reply
    5. Haley Williams

      January 27, 2018 at 1:32 pm

      Love the addition of parmesan to jalapeno poppers! Can't wait to try for Superbowl Sunday

      Reply
      • Mamma C

        January 27, 2018 at 1:40 pm

        We love these! I hope you do too. Thanks, Haley. 🙂

        Reply
    6. Traci

      January 27, 2018 at 12:39 pm

      So fun and simple! I love jalapeno poppers...great game day food!

      Reply
      • Mamma C

        January 27, 2018 at 12:47 pm

        They are really easy but pack so much flavor. Thanks, Traci!

        Reply
    7. Kim @ Three Olives Branch

      January 27, 2018 at 12:16 pm

      5 stars
      I love happy accidents that lead to amazing recipes! Such a great idea to use prosciutto in a jalapeno popper, they look delicious!

      Reply
      • Mamma C

        January 27, 2018 at 12:23 pm

        Yes, me too! The prosciutto provides the perfect salty accent. Thanks, Kim!

        Reply
    8. Natalie

      January 27, 2018 at 11:51 am

      5 stars
      This looks like such a delicious snack for hosting! I love jalapenos and the combination on parmesan and prosciutto sounds so good!

      Reply
      • Mamma C

        January 27, 2018 at 11:53 am

        The combo is to die for! Thanks, Natalie. 🙂

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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