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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F. Line a baking sheet pan with aluminum foil and coat with a thin layer of oil; set aside.

  • 1 tsp extra virgin olive oil

• STEP 2

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ½ small bunch cilantro
  • 5 jalapeño peppers
  • ½ pint grape tomatoes
  • ½ (5 oz) pkg baby spinach

• STEP 3

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

• STEP 4

  Using a box grater, coarsely grate cheddar and cream cheese into the bowl with the cilantro; add spices and mash with a fork or the back of a spoon to combine. Set aside.

  • ½ (8 oz) block cheddar cheese
  • ½ (8 oz) block cream cheese
  • ½ tsp cumin, ground
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper

• STEP 5

  Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6

  Using a rounded tablespoon measure, fill each jalapeño half with the cheese mixture. Wrap one slice of prosciutto around each jalapeño half and place on the baking sheet, cheese-side facing up. (Wipe bowl clean with paper towels and reserve for later use.)

  • 10 slices prosciutto

• STEP 7

  Place jalapeño poppers in the oven and bake until golden and crispy, 15-18 minutes.

• STEP 8

  Meanwhile, place oil, vinegar, Dijon, salt, and pepper in the reserved bowl; whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • ⅛ tsp salt
  • 1 pinch black pepper

• STEP 9

  Halve tomatoes lengthwise and add to the bowl with the dressing.

• STEP 10

  Right before serving, add spinach to the bowl and toss to combine the salad.

• STEP 11

  To serve, divide jalapeño poppers and salad between plates. Enjoy!