This recipe can be modified many ways to adjust to your heat tolerance. I actually used a Sante Fe Sausage that I found at Whole Foods; however, I’m a wimp so next time I’d probably try a Sweet Italian Sausage. Chorizo or Andouille would be great for you heat-seekers!! Also, I put horseradish in the dipping sauce this time around. Next time, I probably wouldn’t…again, I’m a wimp!! Alone, the dipping sauce with the horseradish was great but coupled with the jalapenos was too hot for me.
Prosciutto-Wrapped Poppers with Honey Mustard
- 8-10 jalapenos
- 1/4 pound sausage (your choice: chorizo, andouille, sweet Italian), loose or cut from casings
- 4 ounces thinly sliced prosciutto
- 1/8 cup yellow mustard
- 2 teaspoons raw honey
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon horseradish (optional)
- Chopped cilantro for garnish
- Preheat oven to 350 degrees.
- Cut the tips off of the jalapenos. With a knife, cut along the “ribs” on the inside of the pepper. Take a small spoon or even the handle of the spoon to carefully hollow out the peppers. Once completed, rinse out the inside to catch any hard-to-get seeds.
- Stuff each jalapeno with the sausage. Wrap each stuffed pepper with a piece of prosciutto.
- I used a broiling pan for the peppers so that the juices had somewhere to go while cooking; however, a baking pan would work just fine.
- Cook for approximately 30 minutes.
- While poppers are cooking, mix the dipping sauce ingredients and refrigerate until ready to use.
- Remove poppers from the oven. Let cool for 10 minutes. Plate and spinkle with chopped cilantro. Serve with sauce.