These jalapeño poppers are a sure-fire crowd-pleaser. If you’re game for a bit of spice, give them a go for your next get-together!
1 tablespoon Westgold Salted Butter
½ small red onion
1 clove garlic, crushed
100 grams cream cheese
½ cup corn kernels
2 tablespoon sundried tomato, chopped
½ teaspoon smoked paprika
¼ cup tasty cheese
2 tablespoon parmesan, grated
8 slices prosciutto
melted Westgold Butter, to brush
Preheat the oven to 200C.
Melt the butter in a small pan and cook the onion and garlic for 2-3 minutes to soften.
Take off the heat and add the cream cheese, corn, sundried tomato and paprika and stir until smooth.
Stir in the cheeses and refrigerate while you prepare the jalapeños.
Slice the jalapeños in half lengthways through the stems (you may wish to use food-grade gloves to protect your hands while handling jalapeños) and use a teaspoon to remove the membrane and seeds.
Spoon the filling into the cavity.
Slice the prosciutto into thirds and wrap around the jalapeños and place them onto a baking dish and brush with melted butter.
Bake them for around 20 minutes until sizzling.
Remove from the baking dish and place onto a serving platter and allow to cool for 5 minutes before serving.
Note: If jalapeños aren't available, you can use mini sweet vine peppers.