SANDRA’S PROSCIUTTO-WRAPPED PEACH-GLAZED JALAPENO POPPERS

Sesame seeds become slightly toasted
while slowly baking and are absolutely scrumptious
on these glazed prosciutto-wrapped jalapeno poppers.
A perfectly addicting 'game day' or
'holiday get-together' appetizer...

Yields: (24 popper halves)

Prep: 20 Mins.

Slowly Bake: 45 Mins.

INGREDIENTS

12 fresh jalapenos

1 (4 oz. tub) cream cheese with chives, at room temperature

¼ cup shredded cheddar cheese

1 tablespoon grated parmesan

1 teaspoon freshly squeezed lemon juice

1 teaspoon dried minced onion

1 (12 oz. pkg.) sliced prosciutto, cut in half lengthwise

2 tablespoons Jarred Peach Spreadable Fruit 

--(I used Smucker's)

1 tablespoon sesame seeds

--Toothpicks

--Latex gloves

METHOD

Preheat the oven to 275 degrees. Line a baking sheet with foil and spray with oil, then set aside.

Begin by cutting jalapenos in half lengthwise using latex gloves. Keep the stems intact by cutting through their center, as they later make for useful handles when eating.  Using a small spoon to scrape out seeds and ribs (retain seeds and ribs if you wish for spicier poppers).

In a small bowl, combine cream cheese with chives, cheddar cheese, parmesan, and lemon juice, and onion. Mix ingredients. 

Stuff each hollowed jalapeno half with cheese mixture.

Cut prosciutto slices in half lengthwise.

Wrap prosciutto slices around each half, covering as much surface as possible, without overstretching as it shrinks during baking, then secure each wrapped popper with a toothpick.  Place filling side up on prepared baking sheet.

In a small microwavable bowl or ramekin, heat peach spreadable fruit for 30 seconds to thin. 

Pour sesame seeds in a small dish.

Brush top surface of prosciutto with preserves, then sprinkle with sesame seeds. 

Slowly bake in preheated 275-degree oven for 1 hour. Remove toothpicks, and serve hot or at room temperature. ~ Enjoy!