None of these are EVER left over at my parties or tailgates. They are simple to make and grill, and aren’t too spicy because the seeds from the jalapeno have been removed. Sometimes I make these for dinner because I love them that much.
Prosciutto and Havarti Jalapeno Poppers
- 10 jalapenos- tops cut off, with seeds and insides removed
- one (6 -8 0z) package of prosciutto
- 8 ounces of havarti cheese (or your favorite type of cheese). Cut cheese into lengthwise pieces the length of the jalapenos. They will need to be skinny enough to fit inside the jalapeno after being wrapped with prosciutto.
After removing the tops and seeds of the jalapenos, wrap the cheese pieces with a piece of prosciutto. (Make sure to portion out the prosciutto so that there is enough for all the poppers.) After each piece of cheese is wrapped with a piece of prosciutto, stuff it inside the jalapeno as far as it will go. Repeat this process with all the poppers.
Prepare a grill for medium direct heat (about 350 degrees). Grill the poppers for about 8 minutes total, 4 minutes each side, or until nice char marks form and the cheese begins to melt.
Pull off the grill and serve! These will be the hit of the party, guaranteed!
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These sound great and with a plant hanging full of peppers, a love of havarti and proscuitto, these will have to be on the menu soon.
I like the prosciutto instead of bacon. I wonder how they would taste smoked instead of grilled. The prosciutto is so lean it might dry out but I might risk it.
What a great picture with that fire flames!!