Cheesy Jalapeño Poppers

Ingredients

12 jalapeño’s

1 tbsp Westgold Salted Butter

½ small red onion

1 clove garlic, crushed

½ c corn kernels

2 tbsp sundried tomato, chopped

½ tsp smoked paprika

1 clove garlic

100g cream cheese

¼ c tasty cheese

2 tbsp parmesan, grated

8 slices prosciutto

Melted Westgold Salted Butter to brush

Method

Preheat the oven to 200 ^oC.  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.  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. 

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.