16 Original Pretzel Crisps®
8 large jalapeño peppers
16 dried mission figlets (very small figs) 2 ounces block cream cheese Prosciutto slices
1/2 cup balsamic vinegar
1/4 cup honey
1/8 teaspoon cinnamon
1/4 cup chopped cilantro 


  1. Preheat oven to 375 F. Wash and dry peppers, remove top stems, cut in half lengthwise and remove seeds and ribs. Remove figlet stems and cut in half lengthwise. Place figlet halves, cut side up, into each pepper half and top with equal amounts of cream cheese. Cut the prosciutto slices in half and wrap around each pepper, overlapping the edges under the pepper. Place pepper onto a wire rack over a baking sheet and bake for 15-20 minutes or until the Prosciutto is beginning to brown.
  2. In a small saucepan, bring vinegar, honey and cinnamon to a boil, then reduce to low and simmer until reduced and thickened, about 15 minutes.
  3. To serve, place peppers onto Pretzel Crisps® and drizzle with balsamic glaze and a pinch of cilantro.

Recipe Courtesy of Sandi Sheppard