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Queso-Filled Mini Peppers
Recipe

11 INGREDIENTS • 11 STEPS • 1HR

Queso-Filled Mini Peppers

Make these crowd-pleasing handheld queso-filled mini peppers. These treats are super delicious and truly versatile, they can be made gluten-free and can be low-carb.
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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/
Make these crowd-pleasing handheld queso-filled mini peppers. These treats are super delicious and truly versatile, they can be made gluten-free and can be low-carb.
1HR
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
10
US / Metric
Mini Peppers
2 pckg
(16 oz)
Mini Peppers
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
1/2 tsp
Kosher Salt
Pepper Jack Cheese
1 packet
(8 oz)
Shredded Pepper Jack Cheese
Evaporated Milk
1/2 cup
Evaporated Milk
Cream Cheese
4 Tbsp
Cream 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 Breadcrumbs
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Fresh Cilantro Leaf
2 Tbsp
Finely Chopped Fresh Cilantro Leaves
Nutrition Per Serving
VIEW ALL
Calories
193
Fat
13.7 g
Protein
7.4 g
Carbs
8.6 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.

A Note on the Pickled Jalapeños: The jalapeños give the final dish quite a bit of kick. If you're not into that, replace them with chopped mild banana rings or sweet pickled pepper. Or if you prefer more heat, use chopped fresh jalapeños instead.
Cooking InstructionsHide images
step 1
Preheat the broiler on high with the oven rack about 5-inches from heat. Toss the Mini 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.
step 1 Preheat the broiler on high with the oven rack about 5-inches from heat. Toss the Mini 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.
step 2
Broil until the tops are lightly charred, about 5 to 7 minutes.
step 2 Broil until the tops are lightly charred, about 5 to 7 minutes.
step 3
Let cool to room temperature for 30 minutes.
step 4
Reduce the oven temperature to 425 degrees F (220 degrees C).
step 5
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.
step 5 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.
step 6
Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
step 7
Whisk together the Pepper Jack Cheese (1 packet) and Evaporated Milk (1/2 cup) in the top of a double boiler over simmering water. Whisk until smooth for 3 to 4 minutes. Remove from heat, stir in the Cream Cheese (4 Tbsp) and Pickled Jalapeño Pepper (1/4 cup).
step 7 Whisk together the Pepper Jack Cheese (1 packet) and Evaporated Milk (1/2 cup) in the top of a double boiler over simmering water. Whisk until smooth for 3 to 4 minutes. Remove from heat, stir in the Cream 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.
step 8 Spoon about a teaspoon of cheese mixture into each pepper, adjust accordingly depending on the size of the pepper. Do not overfill.
step 9
Bake until the tops are golden for 10 to 12 minutes.
step 9 Bake until the tops are golden for 10 to 12 minutes.
step 10
Meanwhile, melt the 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 Meanwhile, melt the 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 11
Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro Leaves (2 Tbsp).
step 11 Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro Leaves (2 Tbsp).
Tags
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Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Vegetarian
Mexican
Summer
Vegetables
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