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Ingredients
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10 large jalapeno peppers
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1 (8 ounce) package cream cheese, softened
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2 tablespoons prepared horseradish
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½ teaspoon garlic powder
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¼ teaspoon paprika
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5 slices prosciutto, cut in half lengthwise
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⅓ cup apricot preserves
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2 teaspoons water
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⅛ teaspoon garlic powder
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⅛ teaspoon red pepper flakes
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
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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.
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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.
Nutrition Facts (per serving)
137 | Calories |
10g | Fat |
9g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 137 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 29% |
Cholesterol 31mg | 10% |
Sodium 219mg | 10% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 2% |
Total Sugars 5g | |
Protein 3g | 7% |
Vitamin C 8mg | 9% |
Calcium 23mg | 2% |
Iron 1mg | 3% |
Potassium 76mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.