Prosciutto-Wrapped Four Cheese Stuffed Jalapeños

• Meat

  • 20 slices Prosciutto

• Produce

  • 1 tsp Garlic powder
  • 10 Jalapeno peppers, fresh
  • 2 tsp Parsley, fresh

• Baking & Spices

  • 3/4 tsp Paprika
  • 1/4 tsp Salt

• Snacks

  • 10 Town house original crackers

• Dairy

  • 1/4 cup Asiago cheese
  • 8 oz Cream cheese
  • 3/4 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

• Other

  • 20 toothpicks

Found on bakerbynature.com

Ingredients

• 10 fresh jalapeño peppers
• 8 ounces cream cheese, at room temperature
• 3/4 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup asiago cheese
• 1 teaspoon garlic powder
• 3/4 teaspoon paprika
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon salt
• 10 Town House Original crackers, crushed into small crumbs
• 20 slices prosciutto, thinly sliced
• 20 toothpicks

Directions

• Preheat oven to 350 degrees (F).
• Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat, then place an oven-safe cooling rack on top; set aside.
• Using rubber gloves, cut the jalapeño peppers in half lengthwise, remove all of the seeds inner membranes; set aside.
• Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened cream cheese, mozzarella cheese, parmesan, asiago, garlic powder, paprika, parsley, and salt together until well combined.
• Place crackers in a small bowl; crush them into small crumbs; set aside.
• Divide the filling equally among the jalapeño halves.
• Sprinkle the tops of each pepper with some cracker crumbs.
• Wrap each stuffed jalapeño with a slice of prosciutto and stick a toothpick through the center to secure it in place.
• Place each pepper on the prepared baking sheet and bake for 30 minutes, then turn the heat up to 400 degrees for another 10 minutes.
• Remove pan from the oven and serve at once.

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