Jalapeño Poppers Wrapped in Prosciutto

For the Filling:

• 6 jalapeños, deseeded and halved lengthwise
• 60 ml (1/4 cup) cream cheese
• 80 ml (1/3 cup) mozzarella, grated
• 60 ml (1/4 cup) Parmesan, grated
• 20 chives, finely chopped
• 1 clove garlic, minced
• 1 ml lemon zest
• Salt and pepper, to taste

For the Panko Topping:

• 5 ml (1 tsp) butter, melted
• 30 ml (2 Tbsp) panko crumbs
• 2.5 ml (1/2 tsp) smoked paprika
• Salt and pepper, to taste

To Finish:

• 70 g Food Lover’s Market Prosciutto Crudo, halved

For the Dipping Sauce:

• 60 ml (1/4 cup) sour cream
• 10 ml (2 tsp) mayonnaise
• 2.5 ml (1/2 tsp) honey
• 1 clove garlic, minced
• 5 ml parsley, finely chopped
• 2 ml lemon zest
• Salt and pepper, to taste

• Preheat the oven to 180˚ C and prepare an oven tray with baking paper.

For the Filling:

• In a medium sized bowl, combine the cream cheese, mozzarella, parmesan, chives, garlic, lemon zest, salt and pepper. Mix well.

For the Panko Topping:

• In a small pot, melt the butter. Add the panko crumbs, smoked paprika, salt and pepper. Mix until combined.

To Finish:

• Fill each jalapeño half with the cream cheese filling and sprinkle with the panko topping. Wrap each half with the prosciutto and place on the prepared oven tray.
• Bake for 15-20 minutes or until golden brown.

For the Dipping Sauce:

• In a small bowl, combine sour cream, mayonnaise, honey, garlic, parsley, lemon zest, salt and pepper.
• Mix well and enjoy alongside the crispy poppers!