Hot Stuff

I tried my luck at a rooftop garden this year and was pleasantly surprised at the results. Among other things, I grew countless tomatoes and bell peppers, bunches of herbs, and squash blossoms, but the surprising favorite was the jalapeno.

What was left of my garden died this weekend when the temperature dropped into the 30's but I was able to harvest the last 15 jalapenos from the plant before they turned into frozen brown nuggets. I used these jalapenos to make Prosciutto-Wrapped Stuffed Jalapenos, which were delicious and a huge hit with the husband. Here is the recipe, which can be easily doubled or tripled:

Prosciutto-Wrapped Stuffed Jalapenos


20 Jalapeno Peppers
4 oz Reduced-Fat Cream Cheese
4 oz cheddar cheese, grated
10 slices Prosciutto, cut in half

Preheat oven to 400. Wearing gloves, slice the jalapenos in half lengthwise and remove the seeds and the white pith. Next, mix the grated cheddar cheese and cream cheese. Spoon the cheese mixture into the jalapeno halves and wrap them tightly with prosciutto. Secure the prosciutto with a toothpick. Arrange the assembled jalapenos on a baking sheet topped with a baking rack (to allow for any grease to drip off). Bake for about 15 minutes or until the prosciutto is slightly crispy. Serve with plenty of cold drinks...these things pack some heat!