crowd-pleasing queso-filled mini peppers

It doesn’t have to be Cinco de Mayo to enjoy these Crowd-Pleasing Queso-Filled Mini Peppers. 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.

Are you living the low-carb life? Eliminate the panko crumbs altogether and top these off with crumbled bacon bits.

Like I mentioned …totally versatile.

Your list of ingredients –

• Mini sweet peppers
• Olive oil
• Kosher salt
• Pepper jack cheese – shredded
• Evaporated milk
• Chopped pickled jalapeños – for less heat, use mild banana rings or sweet pickled pepper; for more heat, use fresh jalapeños
• Unsalted butter
• Panko breadcrumbs – or gluten free bread crumbs
• Freshly ground black pepper
• Fresh cilantro leaves – finely chopped

• Preheat the broiler on HIGH with the oven rack about 5 inches from heat.

• Toss the peppers with oil and salt.
• Arrange them in a single layer on an aluminum foil-lined rimmed baking sheet.
• Since posting this recipe several years ago, I’ve learned that it is not considered to be healthful to roast directly on aluminum foil.
• To prevent the aluminum from leaching into your food, add a protective layer of parchment paper on the sheet before adding the peppers.
• Broil until the tops are lightly charred, about 5 to 7 minutes.
• Let cool to room temperature for 30 minutes.
• Reduce the oven temperature to 425°F.

• Using the same foil & parchment-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 pieces for another use. 

• Scoop out the membranes and seeds, and discard.
• Drain off any excess moisture.
• You now have little pepper “boats” or vessels to hold the yummy queso filling.
  

Let’s work on that yummy filling for your Crowd-Pleasing Queso-Filled Mini Peppers –

• Whisk together the pepper Jack cheese and milk in the top of a double boiler over simmering water.
• Whisk until smooth for 3 to 4 minutes.

• Remove from the heat.
• Stir in the cream cheese and chopped jalapeños.
• Spoon about a teaspoon of cheese mixture into each pepper.  
• Adjust accordingly depending on the size of the pepper.
• Work quickly as the queso tends to thicken quite a bit as it cools.
• Do not overfill.

Remember – these Crowd-Pleasing Queso-Filled Mini Peppers can be customized to suit your personal heat index tolerance.

• 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. 
• If you want more heat, use chopped fresh jalapeños instead.

Whatever floats your pepper boat.

• Bake until the tops are golden for 10 to 12 minutes.  
• While the peppers are baking, prepare the buttery panko topping.

• Melt the butter in a skillet over medium.
• Add the panko and black pepper.
• Cook, stirring, until golden brown for about 3 more minutes.

• When the filled mini peppers are ready to come out of the oven, you’ll be all set with the crunchy topping.
• Transfer the peppers over to your serving dish.
• Sprinkle with the panko mixture and chopped cilantro.

Add some extra color if you like, by placing fresh jalapeño slices here and there along with sprigs of fresh cilantro. The vibrant colors create a beautiful presentation.

But that’s not the best part. These queso-filled mini peppers are simply delicious. You’ll see.

Just sit back with your margarita and accept the many compliments.

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