Sweet Heat Jalapeno Poppers

These gluten-free jalapeno poppers stuffed with cream cheese and horseradish are wrapped in prosciutto and drizzled in a simple apricot sauce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 137 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons water
• 2 tablespoons prepared horseradish
• 10 large jalapeno peppers
• 5 slices prosciutto, cut in half lengthwise
• 0.25 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.125 teaspoon garlic powder
• 0.125 teaspoon red pepper flakes
• 0.33333334326744 cup apricot preserves

Recipe Instructions

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.