Queso Filled Mini Peppers Food

QUESO-FILLED MINI PEPPERS RECIPE

Steps:

• Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
• Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
• Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
• Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.

CROWD-PLEASING QUESO-FILLED MINI PEPPERS

Steps:

• Preheat 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. 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-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 and milk 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 and chopped jalapeños. 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 to 12 minutes.
• Meanwhile, melt the butter in a skillet over medium. Add the panko and black pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle the filled mini peppers with the panko mixture and chopped cilantro.

QUESO-STUFFED MINI PEPPERS RECIPE

Steps:

• Heat oven to 400ºF.
• Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
• Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
• Bake 15 min. or until peppers are tender and filling is heated through.