The perfect mix of salty, sweet, spicy, and creamy, with plenty of Jamón in the middle. Pepperoncini get stuffed with creamy cheese and Jamón 50% Ibérico, then finished with cracked black pepper, and a drizzle of hot honey. They’re ridiculously easy to make and even easier to eat. Make a batch for kickoff, set them out with your favorite drinks, and watch them disappear before halftime.

Ingredients:

• 4 oz sliced Jamón 50% Ibérico
• 1 jar large pepperoncini
• 4 oz cream cheese, softened
• 2 tbsp Mike's Hot Honey
• Freshly cracked black pepper
  

Directions:

1. Drain the pepperoncini and gently pat dry. Slice off the tops and carefully remove the seeds and inner membrane.
2. Spread a thin layer of softened cream cheese over each slice of Jamón.
3. Add a small amount of freshly cracked black pepper.
4. Fold the Jamón into bite-size pieces and gently stuff into each pepperoncini.
5. Finish them off. Arrange the stuffed pepperoncini on a serving platter. Drizzle generously with hot honey and finish with chopped chives and cracked black pepper.
6. Serve + snack. Serve chilled or at room temperature alongside your favorite drinks. Make plenty. They go fast.