Prosciutto-Wrapped Four Cheese Stuffed Jalapeños


  • 10 fresh jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup asiago cheese
  • 1 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 2 teaspoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 10 Town House Original crackers, crushed into small crumbs
  • 20 slices prosciutto, thinly sliced
  • 20 toothpicks


  1. Preheat oven to 350 degrees (F).
  2. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat, then place an oven-safe cooling rack on top; set aside.
  3. Using rubber gloves, cut the jalapeño peppers in half lengthwise, remove all of the seeds inner membranes; set aside.
  4. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened cream cheese, mozzarella cheese, parmesan, asiago, garlic powder, paprika, parsley, and salt together until well combined.
  5. Place crackers in a small bowl; crush them into small crumbs; set aside.
  6. Divide the filling equally among the jalapeño halves.
  7. Sprinkle the tops of each pepper with some cracker crumbs.
  8. Wrap each stuffed jalapeño with a slice of prosciutto and stick a toothpick through the center to secure it in place.
  9. Place each pepper on the prepared baking sheet and bake for 30 minutes, then turn the heat up to 400 degrees for another 10 minutes.
  10. Remove pan from the oven and serve at once.