• 200g cream cheese
  • 60-80ml Mama Hogg’s Caesar Salad Dressing
  • 10 Jalapeño Peppers
  • 10 slices of Prosciutto
  1. Preheat oven to 425F
  2. Soften cream cheese with a hand blender or small food processor
  3. Add Mama Hogg’s and mix well with a spoon… or it splatters everywhere.
  4. Cut Jalapeno peppers in half (leave the tops on) spoon out the seeds and white membrane
  5. Fill the cavities with the cheese mixture to level
  6. Cut a slice of Prosciutto in half and drape it over the stuffed pepper folding under the edges
  7. Place them on a parchment paper-lined baking sheet, and place on the center rack in the oven for 20 to 30 minutes until the peppers have softened
  8. Hint: the longer you cook Jalapeno peppers the less heat it will have.
  9. So if you want lots of love (heat)… cook until its just barely soft…If you don’t want heat… cook it until its limp.

To make vegetarian, don’t add the Prosciutto


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