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.
Total Time
1hr
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
10
Ingredients
•
2
pckg
(16 oz)
Mini Peppers
•
1
Tbsp
Olive Oil
•
as needed
Kosher Salt
•
1
packet
(8 oz)
Shredded
Pepper Jack Cheese
•
1/2
cup
Evaporated Milk
•
4
Tbsp
Cream Cheese
, softened
•
4
Tbsp
Chopped
Pickled Jalapeño Peppers
•
2
Tbsp
Unsalted Butter
•
1/2
cup
Panko Breadcrumbs
or Gluten-Free Panko Breadcrumbs
•
as needed
Ground Black Pepper
•
2
Tbsp
Finely Chopped
Fresh Cilantro Leaves
Cooking Instructions
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 (as needed), arrange them in a single layer on an aluminum foil-lined rimmed baking sheet.
2.
Broil until the tops are lightly charred, about 5 to 7 minutes.
3.
Let cool to room temperature for 30 minutes.
4.
Reduce the oven temperature to 425 degrees F (220 degrees C).
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.
6.
Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
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 Peppers (4 Tbsp).
8.
Spoon about a teaspoon of cheese mixture into each pepper, adjust accordingly depending on the size of the pepper. Do not overfill.
9.
Bake until the tops are golden for 10 to 12 minutes.
10.
Meanwhile, melt the 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.
11.
Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro Leaves (2 Tbsp).
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.
Nutrition Per Serving
CALORIES
193
FAT
13.7 g
PROTEIN
7.4 g
CARBS
8.6 g
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