Ingredients

The following ingredients have 40 Servings
  • 1 pound jalapeno peppers ((around 20))
  • 8 oz cream cheese (softened to room temp)
  • 1/2 cup apricot preserves
  • 6 oz prosciutto

Instruction

  • 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