Here it is for printing purposes...
These things are soooooo tasty! I don't like hot things, but when you take the seeds out and the veins, they are mostly not hot, and totally delsih!
This recipe takes a little time to get the Jalapeños sliced and cleaned out, and then stuffed with the cream cheese, but they are soo good it is worth your time.
Here are some images of how you do it... you can probably figure it all out with the photos...
Cream Cheese Jalapeños
Ingredients:
10 jalapenos
Mellon Baller
20 thinly sliced prosciutto
1 12 oz package cream cheese at room temp - I like to use Philadelphia
Instructions:
Warm up your grill to 350.
Slice the jalapenos in half and scoop out all the seeds and the white veins inside each half. Try and leave a bit of the stem on the end so you know which end you are biting into when they are cooked.
Fill them with the cream cheese, so they are just a tiny bit overstuffed on top - but not too much, you don't want it to overflow.
Use one piece of prosciutto per jalapeno - wrap each on so they are secure and covering all the cream cheese.
Grill tops down for 5 minutes, then turn them and roast another 7 - 10 mins. Remove from grill and allow to cool for a few minutes before eating. Enjoy!