Recipe courtesy of Team "Blue 22"

"False Start" Poppers

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  • Level: Intermediate
  • Total: 55 min
  • Active: 25 min
  • Yield: 12 poppers
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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


  1. For the jalapenos: 
  2. 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. 
  3. Prepare a grill to 350 degrees F. 
  4. 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. 
  5. 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. 
  6. Serve the poppers with the dipping sauce.
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