These Jalapeno Poppers take only 3 ingredients, come together in a snap, and taste delicious. You can make a lot for a crowd or a few for a low-carb lunch!
Jalapeno Poppers Recipe
My friend Lisa served these Jalapeno Poppers at one of our Splurge club gatherings and I basically parked myself beside them and have been pining for more ever since.
For some reason, I was a little scared of jalapenos. I thought I would cut into them and immediately start burning or something. Just FYI, that does not happen. Actually, jalapenos can be pretty mild if you remove all the innards. I sliced off the stem, cut them in half lengthwise, and used the knife to remove the seeds and inner membranes; any bits you leave will add heat to the popper! That’s not a bad thing necessarily – sort of like playing roulette though when you go to take one from the tray!
I love using prosciutto instead of bacon to wrap these babies up snug and tight! Bacon requires longer cooking and never quite gets crispy the way I like it. The prosciutto is nice and thin and already cooked so all your bacon woes are wiped away! You can make these Easy Jalapeno Poppers in 5 minutes, cook them in about 15 and be eating them in no time! Thanks Lisa for the great recipe! And BTW, miss ya!
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Easy 3-Ingredient Jalapeno Poppers
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!
- 2-8 Jalapenos
- 1 block cream cheese, cold or softened
- 2-3 packages prosciutto
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.
I have eaten these at Nicole’s and they are Poppin! Get it? Poppers- poppin? Anyway, not a real big fan of jalapeños, but these were delicious. The prosuitto is the key. We are making them this weekend for family. Thanks Nicole for another keeper.
Thank you ma’am! I might be wimpy, but I preferred them with minimal spice! Glad you’re giving them a try! Next time, I’ll make you something different! xoxo