Grilled chiles rellenos

I made a recipe featured in a DVD from the New Mexico Dept. of Agriculture green chile promotion. You stuff finger sized pieces of jack cheese into roasted hatch chiles, roll a slice of prosciutto around each one, then grill. They were delicious and easy to assemble, but very salty.

We used Trader Joe's cheese and one of the TJ's prosciuttos, but I don't remember which one except that it was not the TJ brand. Can anyone recommend a prosciutto that is less salty than others or suggest a cheese that would work which is not as salty as jack? I really want to make these again, but need to cut back on the salt.