Sweet Heat Jalapeno Poppers


  • 10 large jalapeno peppers
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons prepared horseradish
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 5 slices prosciutto, cut in half lengthwise
  • ⅓ cup apricot preserves
  • 2 teaspoons water
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.


  • Step 2

    Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet.

  • Step 3

    Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto.

  • Step 4

    Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.

  • Step 5

    Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm.

  • Step 6

    Place jalapenos on a serving platter and drizzle apricot sauce on top.

  • Cook's Note:

    Use 8 extra-large jalapenos or 12-14 small jalapenos.

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