These Jalapeno Poppers might be the easiest appie you ever make! Just cut, fill, wrap, and bake and less than a half hour later, you'll have a delicious snack!
Using a sharp knife, cut stems off jalapenos then slice lengthwise. Use knife to remove seeds and membranes. Try not to touch the innards and if you do, wash your hands right away, don't touch your face! You can also use gloves if you like but I didn't and I survived.
If your cream cheese is cold, you can slice off a section to fill the jalapeno halves. If your cream cheese is soft, use a spoon to get some from the block and fill the jalapeno halves. One 8oz block of cream cheese should fill about 8-10 jalapenos cut in half (for a total of 16 - 20 poppers). Adjust ingredients according to how many poppers you want.
Wrap one piece of prosciutto around each filled jalapeno half.
Place on a cookie sheet lined with foil or parchment. Bake for 15 minutes at 350 degrees until prosciutto is crisp.
Cool slightly then park yourself beside these delicious poppers.
As you eat them, find out which ones have a bit of membrane left in them by how spicy they are!
If you have any leftover, you can reheat them the next day in the microwave and/or oven.