Posted Thursday, June 12th, 2014 by & filed under Recipe.

Pin It

Kick up the classic BBQ a notch with these Southern inspired stuffed jalapeños. The sweetness of the peach + goat cheese pairs perfectly with the jalapeño’s peppery *zing*. And, can you really ever go wrong with something wrapped in prosciutto?

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

{makes 8 servings}

8 jalapeños
2 Tbsp. olive oil
3 oz. prosciutto slices {cut in half lengthwise}
6 oz. goat cheese {room temperature}
4 Tbsp. peach jam {plus extra for dipping}
8 peach slices

Preheat oven to 375 degrees. Cut jalapeños in half lengthwise + de-seed. Place on foil covered baking sheet, drizzle with 1 Tbsp. olive oil and bake for 8 minutes. Set aside to cool.

In a griddle pan, heat 1 Tbsp. olive oil + place prosciutto slices in pan. Cook until brown and crispy. Remove from heat.

In a small mixing bowl, combine goat cheese + peach jam. Fill each jalapeño half with mixture. Wrap prosciutto slice around jalapeño and secure with toothpick.

Serve with a side of peach jam + peach slices.

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp


This recipe can do double duty too. Serve it up as a quick appetizer for the annual neighborhood block party. Unique + delicious! 



Pin It

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>