These zesty jalapeno bites are stuffed with a creamy filling and wrapped in savory prosciutto, then topped with a sweet apricot drizzle for an exciting flavor combination.
Ingredients
12 pieces jalapeno peppers
8 ounces cream cheese
1 tablespoon horseradish
1 teaspoon garlic powder
1 teaspoon paprika
6 slices prosciutto
1/2 cup apricot preserves
2 tablespoons water
1/2 teaspoon red pepper flakes
Method
Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
Cut each jalapeno pepper lengthwise and carefully scoop out the seeds and membranes. Place the halves on the prepared baking sheet.
In a bowl, combine cream cheese, horseradish, garlic powder, and paprika. Mix until smooth, then generously stuff each jalapeno half with the creamy blend and wrap them in strips of prosciutto.
Bake the stuffed jalapenos in the oven for 15 to 17 minutes, or until the peppers are soft and the cheese is bubbling.
While the jalapenos are baking, make the apricot drizzle by combining apricot preserves, water, garlic powder, and red pepper flakes in a small saucepan. Heat over medium until the mixture thickens, then remove from heat and keep warm.
Once the jalapenos are out of the oven, place them on a serving platter and drizzle the warm apricot sauce over them before enjoying.
