NewburyportNews.com, Newburyport, MA

PortWatch

June 11, 2014

Just for Dad, a healthy take on jalapeno poppers

(Continued)

Then serve it to the big guy with pride. He’ll never notice that many of its typical ingredients have gone AWOL.

BAKED PROSCIUTTO-WRAPPED JALAPENO POPPERS

Start to finish: 45 minutes (30 minutes active)

Servings: 6

4 ounces fresh goat cheese

1 ounce grated Parmigiano-Reggiano cheese

1/4 cup finely chopped scallion greens

2 teaspoons grated lemon zest

6 jalapeno peppers

3 ounces (12 slices) prosciutto

Heat the oven to 450 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray.

In a medium bowl, combine the goat cheese, Parmigiano-Reggiano, scallion greens and lemon zest. Halve the jalapenos lengthwise, and carefully remove the ribs and seeds (wear rubber gloves if necessary to protect your hands). Stuff each half with the cheese mixture, being sure to use all of it.

Wrap 1 slice of prosciutto around each stuffed jalapeno half, overlapping the ends of the prosciutto on the bottom of the jalapeno. Arrange the poppers on the prepared baking sheet, then bake on the oven’s center rack until the prosciutto is slightly crispy, about 15 minutes.

Nutrition information per serving: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (4 g saturated, 0 g trans fats); 25 mg cholesterol; 2 g carbohydrate; 1 g fiber; 1 g sugar; 10 g protein; 540 mg sodium.

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