Sweet Heat Jalapeno Poppers Recipes

SWEET & SPICY JALAPENO POPPERS

Sweet & Spicy Jalapeno Poppers image

There's no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the hot pepper intolerant will love them. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning mix

Steps:

Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.

Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

SWEET HEAT JALAPENO POPPERS

Sweet Heat Jalapeno Poppers image

There's heat from the jalapenos, crushed red pepper, and horseradish, but don't you worry, these won't burn your mouth! The cream cheese and sweet apricot tame these down and make them the perfect savory-sweet appetizer. Plus, they are gluten-free!

Provided by France C

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

10 large jalapeno peppers
1 (8 ounce) package cream cheese, softened
2 tablespoons prepared horseradish
½ teaspoon garlic powder
¼ teaspoon paprika
5 slices prosciutto, cut in half lengthwise
⅓ cup apricot preserves
2 teaspoons water
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes

Steps:

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

Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 219.3 mg, Sugar 5.4 g

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