Paleo Recipes – Cavegirl Cuisine

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Prosciutto-Wrapped Poppers with Honey Mustard

Prosciutto-Wrapped Poppers with Honey Mustard

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-Wapped Poppers with Honey Mustard

Prosciutto-Wrapped Poppers with Honey Mustard


Ingredients

  • • Poppers:
  • • 8-10 jalapenos
  • • 1/4 pound sausage (your choice:  chorizo, andouille, sweet Italian), loose or cut from casings
  • • 4 ounces thinly sliced prosciutto
  • • Dipping Sauce:
  • • 1/8 cup yellow mustard
  • • 2 teaspoons raw honey
  • • 1/4 teaspoon apple cider vinegar
  • • 1/2 teaspoon horseradish (optional)
  • • Chopped cilantro for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stuff each jalapeno with the sausage.  Wrap each stuffed pepper with a piece of prosciutto.
  4. 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.
  5. Cook for approximately 30 minutes.
  6. While poppers are cooking, mix the dipping sauce ingredients and refrigerate until ready to use.
  7. Remove poppers from the oven.  Let cool for 10 minutes.   Plate and spinkle with chopped cilantro. Serve with sauce.
  8. Enjoy!

Ingredients

  • Poppers:
  • 8-10 jalapenos
  • 1/4 pound sausage (your choice:  chorizo, andouille, sweet Italian), loose or cut from casings
  • 4 ounces thinly sliced prosciutto
  • Dipping Sauce:
  • 1/8 cup yellow mustard
  • 2 teaspoons raw honey
  • 1/4 teaspoon apple cider vinegar
  • 1/2 teaspoon horseradish (optional)
  • Chopped cilantro for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stuff each jalapeno with the sausage.  Wrap each stuffed pepper with a piece of prosciutto.
  4. 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.
  5. Cook for approximately 30 minutes.
  6. While poppers are cooking, mix the dipping sauce ingredients and refrigerate until ready to use.
  7. Remove poppers from the oven.  Let cool for 10 minutes.   Plate and spinkle with chopped cilantro. Serve with sauce.
  8. Enjoy!
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