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 – Sweet mini-peppers are small, crunchy mild peppers, typically sold in packages of red, yellow, and orange, perfect for quick roasting, grilling, or snacking raw.
• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil or a neutral oil such as avocado oil. It’s advisable to avoid seed oils since they can become toxic when heated. 
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Pepper jack cheese – Shredded. Pepper Jack is a spicy, semi-soft American cheese made from Monterey Jack infused with hot peppers like jalapeños, habaneros, or serranos, giving it a creamy, buttery flavor with a spicy kick. If you’re not a fan of spicy foods, simply substitute with plain Monterey Jack or your favorite cheddar.
• Evaporated milk – Evaporated milk is fresh milk with about 60% of its water removed, making it concentrated, creamy, and shelf-stable, with a slightly caramelized flavor. It’s canned and sterilized, and unlike sweetened condensed milk, it contains no added sugar,
• Cream cheese – At room temperature.
• Chopped pickled jalapeños – Pickled jalapeños are sliced or whole jalapeño peppers preserved in a tangy, acidic brine of vinegar, water and salt. They’re a popular crunchy and spicy condiment that 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. If you’re unsure of everyone’s preference, make them on the mild side and offer some spicy peppers on the side.
• Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
• Panko breadcrumbs – Use your choice of breadcrumbs here as long as they’re finely ground and unseasoned. In my kitchen, I always grab some from my homemade stash. You could easily use your favorite gluten-free variety, if need be.
• Freshly ground black pepper
• Fresh cilantro leaves – Finely chopped. Fresh cilantro tastes pungent, bright, lemony, and a little peppery. It’s used here as a garnish to add a pop of color and flavor.

• 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.

I’ve found that for a crowd, it’s best to use peppers that are on the mild side for the filling. Then when serving, I offer some fresh and/or pickled jalapeños on the side for the heat lovers.

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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