Sweet Heat Jalapeno Poppers
Description
These gluten-free jalapeno poppers stuffed with cream cheese and horseradish are wrapped in prosciutto and drizzled in a simple apricot sauce.
Ingredients
•
10 large jalapeno peppers
•
1 (8 ounce) package cream cheese, softened
•
2 tablespoons prepared horseradish
•
1/2 teaspoon garlic powder
•
1/4 teaspoon paprika
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5 slices prosciutto, cut in half lengthwise
•
1/3 cup apricot preserves
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2 teaspoons water
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1/8 teaspoon garlic powder
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1/8 teaspoon red pepper flakes
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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.
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.
4
Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
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.
6
Place jalapenos on a serving platter and drizzle apricot sauce on top.