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Sweet Heat Jalapeno Poppers

Rated as 5 out of 5 Stars

"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!"
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30 m servings 137
Original recipe yields 10 servings (10 jalapeno poppers)


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


  • Cook's Note:
  • Use 8 extra-large jalapenos or 12-14 small jalapenos.

Nutrition Facts

Per Serving: 137 calories; 10.2 8.8 3.4 31 219 Full nutrition

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No changes. Will make many more times

Yes I changed to orange marmalade for the apricot. Much tastier and gave more heat. Easy to make and quick as well.