Ingredients

• 10 large jalapeno peppers
• 1 , 8 ounce
• 2 tablespoons prepared horseradish
• 0.5 teaspoons garlic powder
• 0.25 teaspoons paprika
• 5 slices prosciutto , cut in half lengthwise
• 0.33 cups apricot preserves
• 2 teaspoons water
• 0.13 teaspoons garlic powder
• 0.13 teaspoons red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. 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.
4. 4 Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
5. 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.
6. 6 Place jalapenos on a serving platter and drizzle apricot sauce on top.

Nutrition per serving