How to Make Stuffed Jalapenos

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter coating.

bread crumbs

🥗Healthier: panko bread crumbs

💰Cheaper: crushed crackers

Crushed crackers provide a crunchy texture at a lower cost.

Slice the top off the green jalapenos almost all the way down and make a line to open them up.

Remove the seeds and membrane from the jalapenos, ideally in one go.

Stuff each jalapeno with a slice of Camembert cheese.

Add a spoonful of South Australian chili jam into each jalapeno.

Insert a stick of sharp cheddar cheese into each jalapeno.

Lay a slice of prosciutto around each stuffed jalapeno starting from one end.

Sprinkle steak sheeter rub on top of the stuffed jalapenos.

Prepare the barbecue by laying down fire lighters and lighting them up.

Place a charcoal chimney on top and fill it halfway with charcoal, letting it catch light for 10 to 15 minutes.

Once the charcoal is ready, dump it into the charcoal basket and leave the cooking grate off on one side.

Preheat the barbecue to around 350°F (175°C) with both vents open.

Place a chunk of cherry smoking wood on the fire.

Position the stuffed jalapenos on the far side of the barbecue opposite the fire and close the lid.

Check the jalapenos after 20 to 30 minutes; they should be soft with melted cheese and crispy prosciutto.

Remove the jalapenos from the barbecue and let them sit for a minute before cutting one open to check the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens