Basque hot pepper poppers. Peppers are stuffed with either Manchego cheese, or fontina, and wrapped with Serrano ham or prosciutto.
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How did you make these? Precook Jalapenos? Then sstuff and wrap and blast with heat?
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Cut slice in the side of peppers, stuff with cheese, and wrap. Put a little olive oil on tray and placed in 425 degree convection oven. About ten minutes. Of course a little salt and pepper. Simple.
