- 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
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.