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Queso-Filled Mini Peppers
Recipe

11 INGREDIENTS • 10 STEPS • 35MINS

Queso-Filled Mini Peppers

4.6
5 ratings
It doesn’t have to be Cinco de Mayo to enjoy these treats. Any warm weather gathering will do. These guys are truly versatile. I made this batch gluten-free by switching out the panko with a gluten-free version.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
It doesn’t have to be Cinco de Mayo to enjoy these treats. Any warm weather gathering will do. These guys are truly versatile. I made this batch gluten-free by switching out the panko with a gluten-free version.
35MINS
Total Time
$1.10
Cost Per Serving
Ingredients
Servings
10
US / Metric
Bell Pepper
2 pckg
(16 oz)
Small Bell Peppers
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
1/2 tsp
Kosher Salt
Pepper Jack Cheese
2 cups
Pepper Jack Cheese, shredded
about 2 cups
Evaporated Milk
1/2 cup
Evaporated Milk
Cream Cheese
4 Tbsp
Philadelphia Original Soft Cheese, softened
Pickled Jalapeño Pepper
1/4 cup
Chopped Pickled Jalapeño Pepper
Unsalted Butter
2 Tbsp
Unsalted Butter
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
or gluten-free panko
Ground Black Pepper
1/4 tsp
Ground Black Pepper, freshly ground
Fresh Cilantro
2 Tbsp
Finely Chopped Fresh Cilantro, loosely packed
Nutrition Per Serving
VIEW ALL
Calories
182
Fat
13.7 g
Protein
7.0 g
Carbs
7.0 g
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Queso-Filled Mini Peppers
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

To Make Ahead: Place filled peppers in a baking dish; cover and chill 1 day. Bake, covered, at 425 degrees F (220 degrees C). for 10 minutes, and then uncover and bake 3 more minutes. Top with panko mixture and cilantro.
Cooking InstructionsHide images
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 (1 Tbsp) and Kosher Salt (1/2 tsp), 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 2 Toss the Bell Peppers (2 pckg) with Olive Oil (1 Tbsp) and Kosher Salt (1/2 tsp), 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 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 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 (2 cups) and Evaporated Milk (1/2 cup) in the top of a double boiler over simmering water. Whisk until smooth for 3-4 minutes. Remove from heat.
step 6 Whisk together the Pepper Jack Cheese (2 cups) and Evaporated Milk (1/2 cup) 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 Philadelphia Original Soft Cheese (4 Tbsp) and Pickled Jalapeño Pepper (1/4 cup).
step 7 Stir in the Philadelphia Original Soft Cheese (4 Tbsp) and Pickled Jalapeño Pepper (1/4 cup).
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 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 (2 Tbsp) in a skillet over medium. Add the Panko Breadcrumbs (1/2 cup) and Ground Black Pepper (1/4 tsp), cook, stirring, until golden brown, 3 more minutes.
step 9 Meanwhile, melt Unsalted Butter (2 Tbsp) in a skillet over medium. Add the Panko Breadcrumbs (1/2 cup) and Ground Black Pepper (1/4 tsp), cook, stirring, until golden brown, 3 more minutes.
step 10
Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro (2 Tbsp).
step 10 Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro (2 Tbsp).
Tags
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Appetizers
American
Shellfish-Free
Vegetarian
Side Dish
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