 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Ingredients:
2 tablespoons molasses |
12 jalapenos |
1/4 cup shredded mozzarella |
1/3 cup cream cheese, room temperature |
1/4 cup ricotta |
3 tablespoons chopped shallots |
1/3 cup diced cooked bacon |
12 slices prosciutto |
1 1/4 cups granulated sugar |
1 cup cabernet sauvignon (recommended: guardian cellars) |
1 (12-ounce) bag cranberries |
1 tangerine, zested |
1 whole cinnamon stick |
Directions:
1. For the jalapenos: Combine 4 cups water and the molasses in a medium pot and bring to a boil. Add the jalapenos and cook until soft. Remove the jalapenos and let cool.
2. Combine the mozzarella with the cream cheese and ricotta. Mix in the shallots and bacon.
3. Prepare a grill to 350 degrees F.
4. Slice the jalapenos lengthwise and carve out the seeds and stems. Stuff the cleaned out jalapenos with the cheese mixture and wrap each with 1 slice prosciutto. Grill the jalapenos, turning frequently, until the prosciutto is crispy, 5 to 8 minutes.
5. For the dipping sauce: Bring the sugar and wine to a boil over medium-high heat. Add the cranberries, tangerine zest, and cinnamon stick and return to a boil, stirring. Reduce the heat and simmer, partially covered, until the cranberry skins pop, about 10 minutes.
6. Serve the poppers with the dipping sauce.
7. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
|
|