Cooking Instructions
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Step 1
Preheat broiler on HIGH with the oven rack about five inches from heat.
Step 2
Toss the
Bell Peppers (2 pckg)
with
Olive Oil (15 mL)
and
Kosher Salt (3 g)
, arrange them in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until the tops are lightly charred, about 5-7 minutes. Let cool to room temperature for half an hour.
Step 3
Reduce the oven temperature to 425 degrees F (220 degrees C).
Step 4
Using the same foil-lined baking sheet, flip over each pepper so that the charred side is on the bottom.
Step 5
Cut and remove the top third of each pepper from stem end to tip. Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
Step 6
Whisk together the
Pepper Jack Cheese (225 g)
and
Evaporated Milk (120 mL)
in the top of a double boiler over simmering water. Whisk until smooth for 3-4 minutes. Remove from heat.
Step 7
Stir in the
Cream Cheese (55 g)
and
Pickled Jalapeño Peppers (25 g)
.
Step 8
Spoon about a teaspoon of cheese mixture into each pepper; adjust accordingly depending on the size of the pepper. Do not overfill. Bake until the tops are golden for 10-12 minutes.
Step 9
Meanwhile, melt
Unsalted Butter (30 g)
in a skillet over medium. Add the
Panko Breadcrumbs (25 g)
and
Ground Black Pepper (as needed)
, cook, stirring, until golden brown, 3 more minutes.
Step 10
Sprinkle the filled mini peppers with the panko mixture and
Fresh Cilantro (2 g)
.
