Ingredients
10
10 servings
- •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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
- 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.
- Place jalapenos on a serving platter and drizzle apricot sauce on top.
Nutritional Facts
Per 10 servings
- Calories: 137
- Carbohydrate: 9g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 5g
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