Easy Entertaining Jalapeno Poppers Recipes
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!!
Provided by Jennifer Draper
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- 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
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 187 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
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