Foodie Friday: Jalapeno Poppers

The culinary jewel of our Bankey/Piedfort/Luz Birthday Bash were the jalapeno poppers. So good!  We made almost 50 poppers, and by the time everyone was done devouring them there was only left, and I'm pretty sure that's because it fell on the floor.

Jalapeno Poppers

lots o' jalapenos

 1 tub Philadelphia cream cheese

prosciutto

First and foremost, if you are doing a large patch of these, wear latex gloves!!!  Slice all the jalapenos in half and use a spoon to scrape out the seeds (thanks, Mom!).  If you want to ensure they are spicy leave in some of the white membranes.  If you want them milder, make sure all the white is removed.  This is where most of the heat is stored.  Once done, spoon in cream cheese to fill the cavity.  Then wrap in prosciutto.  You can see in the picture above that the prosciutto is pretty wide, so I sliced each piece into thirds. We used prosciutto instead of bacon because we didn't want to risk under cooking the meat while burning the jalapeno.  It worked perfectly!  Stuart grilled them as an appetizer, but you could easily do these the oven.  Since we used ingredients that were safe at any temperature, we only needed to heat them through.  Great way to save a little anxiety at a party.