Welcome to Serendipity Farmhouse, where homestead cooking meets monster heat! Chef Blondie and Sous Chef Fuzzy show you how to make their legendary Godzilla Tongues — fiery jalapeño poppers stuffed with creamy cheese, spiked with cayenne and Tabasco, and crowned with savory strips of prosciutto.
Hello my friends! Chef Blondie here, and today old Fuzzy and I are whipping up something terrifyingly amazing — Godzilla Tongues. These fiery jalapeño poppers are stuffed with creamy cheese, topped with cured meat, and finished with a kick of our very own cayenne pepper. They’re spicy, savory, and straight from the garden.
Prepping the Jalapeños & Cheese Mix
We started with a huge bag of jalapeños, freshly picked from the Serendipity Farmhouse garden. I sorted through and picked out the biggest ones — perfect for stuffing. And let me remind you, folks: wear gloves when handling hot peppers. These beauties are potent, and you’ll know it the moment you start slicing.
While I prepped the peppers, my hubby got to work grating sharp cheddar and mixing it with cream cheese, a dash of Tabasco, a pinch of salt and pepper, and just a whisper of cayenne. And not just any cayenne — this year we grew our own, dehydrated it, and ground it into a rustic powder. It’s not deep red like the store-bought stuff, but it’s fresh and flavorful.
Filling the Jalapeños
Once the filling was ready, I spooned it into each jalapeño half. Then Fuzzy came in with the cured meat — we used speck Italiano, a dry-cured smoked ham. He cut each strip to match the width of the jalapeños and laid it gently across the top. You don’t need much — just enough to add that savory finish.
Cooking the Godzilla Tongues
We arranged the poppers on stainless steel racks set over a sheet pan — perfect for airflow and catching drips. Then into the air fryer they went at 400°F for about 15 to 20 minutes. You’ll know they’re ready when the cheese is bubbling and the meat edges are crisp.
How Godzilla Tongues Came To Be
Now, about the name. These poppers became Godzilla Tongues about five years ago during a Godzilla-themed birthday party. The grandkids came up with it, and it stuck.
And let me tell you — these poppers live up to the name. They’re spicy, savory, and absolutely delicious. You can taste the freshness of the cayenne, and the creamy filling balances it beautifully. They make perfect appetizers, snacks, or even a fiery side dish.
So, if Godzilla Tongues sound like the hot, spicy treat you would want try with family or when entertaining friends, sit back, and watch our video.
Thanks for joining us! Try the recipe, share your twist, and let us know how your Godzilla Tongues turn out. Until next time — happy cooking!
Godzilla Tongues
Ingredients
- • 20 fresh jalapeños, halved and deseeded (makes 40 poppers)
- • 8 oz cream cheese
- • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- • ½ tsp cayenne pepper
- • A dash of Tabasco sauce (to taste)
- • 40 strips of prosciutto or similar cured meat, 2–3 inches long
Instructions
- Prep *the* peppers: Slice lengthwise and remove seeds and membranes. Set aside.
- Make *the* filling: In a bowl, mix cream cheese, shredded cheese, cayenne, and Tabasco until smooth and well combined.
- Fill *the* peppers: Spoon the mixture into each jalapeño half, mounding slightly.
- Top *with* prosciutto: Lay one strip of prosciutto lengthwise over each filled jalapeño. Press gently to adhere.
- Arrange *for* cooking: Place the filled and topped poppers on stainless steel cooling racks set over a sheet pan to catch drippings. This setup works in most air fryers, convection ovens, or standard ovens.
- Cook: Air fry or bake at 400°F (200°C) for 15-20 minutes, or until the cheese is bubbly and the prosciutto edges are crisp. Adjust time slightly based on your appliance.
- Cool: Cool slightly before serving. These are best warm but hold up well for serving, or snacking.
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