Easy Entertaining: Jalapeno Poppers

These delicious little Jalapeno Poppers are stuffed with a simple filling of cream cheese and apricot preserves and all wrapped up in crispy salty prosciutto. Just no way to go wrong with prosciutto!!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings (around 40 poppers)

Calories 163kcal

Author Jennifer Draper

Ingredients

1 pound jalapeno peppers (around 20)
8 oz cream cheese softened to room temp
1/2 cup apricot preserves
6 oz prosciutto

Instructions

Preheat oven to 400 degrees
Cut stem ends off of each pepper and then cut in half lengthwise
Use knife to scrape out and remove all ribs and seeds
In a medium sized mixing bowl mix together cream cheese and apricot preserves (I used a power hand mixer)
Place mixture in a zipper storage bag and seal
Clip off corner and use like a pastry bag to squeeze the filling into each jalapeno half
Stack up 6-8 slices of prosciutto and then cut them lengthwise into 3 or 4 strips
Wrap a thin slice of prosciutto around each jalapeno half (no need to be perfect, however you get it on will work)
Place on a foil lined cookie sheet and bake for 20 minutes until prosciutto is crispy and peppers are soft

Notes

Recipe adapted from Bev Cooks

Nutrition