Best Prosciutto Wrapped Watermelon Stuffed With Goat Cheese JalapeÑo Recipes

PROSCIUTTO WRAPPED JALAPENO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Make the dip by combining the mayonnaise, lemon juice, cumin, oregano and honey and a small bowl, Cover and chill until needed. Before serving, bring to room temperature.
• Preheat the oven to 450.
• Line a baking sheet with parchment paper. Divide and stuff the half peppers with the goat cheese. Wrap each half pepper with half the prosciutto and set on the baking sheet, stuffed side up.
• Drizzle the peppers with olive oil. Roast 15 - 20 minutes or until just tender.
• Arrange the peppers on a serving platter with the dipping sauce in the middle.

PROSCIUTTO WRAPPED WATERMELON STUFFED WITH GOAT CHEESE & JALAPEÑO

Steps:

• Slice the watermelon into rectangular pieces approximately three inches long, one & one half inches wide and one & one half inches tall. Cut each piece in half lengthwise and scoop out the center using a melon-baller or small spoon (this center pulp can be reserved for watermelon soup, granitas, &c. The center can also be removed using an apple-corer, without cutting the watermelon blocks in half). In a medium sized bowl, combine goat cheese, jalapeño & honey and mix thoroughly. Take combined cheese & jalapeño mixture and fill each piece of watermelon using a small spoon or piping bag. When each watermelon block is filled, wrap with a slice of prosciutto and secure meat in place with a skewer. Brush each wrapped block with oil, then place in refrigerator for at least thirty minutes. Preheat or turn on grill. Remove blocks from refrigerator and place on grill at a 45° angle. Grill for approximately 2-to-3 minutes, then rotate 90° and grill for another 2-to-3 minutes (this should ensure nice crisscrossed grill marks). Flip blocks over and continue to grill, rotating the same way. When the blocks are ready, the prosciutto should be crispy and the watermelon should begin to release its juices. Remove from the grill and serve warm or at room temperature. *Each watermelon should yield 15 pieces that are approximately 1½x1½x3 inches; or large enough to comfortably fit an apple-corer through.

BAKED PROSCIUTTO-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 450 deg F. Line rimmed pan with foil, and coat with cooking spray.
• In a medium bowl, combine the cheeses, scallion, and lemon zest.
• Wear rubber gloves to protect hands and halve the jalapenos lengthwise. Remove ribs and seeds. Stuff each half with the cheese mixture, making sure to use all of the cheese.
• Wrap 1 slice of prosciutto around each pepper half, overlapping the ends on the bottom of the jalapeno.
• Arrange on baking sheet and bake on center rack of oven until the prosciutto is slightly crispy, about 15 minutes.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.