"False Start" Poppers

Total Time:
55 min
25 min
30 min

12 poppers

  • Jalapenos:
  • 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
  • Dipping Sauce:
  • 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
  • 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.

  • Combine the mozzarella with the cream cheese and ricotta. Mix in the shallots and bacon.

  • Prepare a grill to 350 degrees F.

  • 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.

  • 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.

  • Serve the poppers with the dipping sauce.

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.

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    Jalapeno Poppers

    Recipe courtesy of Ree Drummond