Queso-Filled Mini Peppers

Preheat broiler on HIGH with the oven rack about five inches from heat.

Toss the Bell Peppers (2 pckg) with Olive Oil (1 Tbsp) and Kosher Salt (as needed), 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.

Reduce the oven temperature to 425 degrees F (220 degrees C).

Using the same foil-lined baking sheet, flip over each pepper so that the charred side is on the bottom.

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.

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.

Stir in the Cream Cheese (4 Tbsp) and Pickled Jalapeño Peppers (4 Tbsp).

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.

Meanwhile, melt Unsalted Butter (2 Tbsp) in a skillet over medium. Add the Panko Breadcrumbs (1/2 cup) and Ground Black Pepper (as needed), cook, stirring, until golden brown, 3 more minutes.

Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro (2 Tbsp).