Queso-Filled Mini Peppers Recipe

Tortilla chips usually go hand-in-hand with queso, but mini sweet peppers make a tasty and colorful bite-sized vessel for the rich cheese dip. Don’t worry if the queso looks a little broken when the cheese melts in the evaporated milk, the cream cheese will make it smooth again. Pickled jalapeños add a tangy note to the dip, but if you like your queso extra spicy, use finely chopped fresh jalapeños instead.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

2 (16-oz.) pkg. mini sweet peppers
1 tablespoon canola oil
¾ teaspoon kosher salt, divided
8 ounces pepper Jack cheese,
shredded (about 2 cups)
½ cup evaporated milk
2 ounces cream cheese, softened
¼ cup chopped pickled jalapeños
2 tablespoons unsalted butter
½ cup panko (Japanese-style
breadcrumbs)
¼ teaspoon black pepper
2 tablespoon finely chopped fresh
cilantro

Instructions

Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.