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Ingredients
- 2 2 pkg 2 (16-oz) pkg mini sweet peppers
- 2 2 pkg 2 (16-oz) pkg mini sweet peppers
- 2 2 pkg 2 (16-oz) pkg mini sweet peppers
- 1 1 1 Tbsp canola oil
- 1 1 1 Tbsp canola oil
- 1 1 1 Tbsp canola oil
- 3/4 3/4 3/4 tsp kosher salt, divided
- 3/4 3/4 3/4 tsp kosher salt, divided
- 3/4 3/4 3/4 tsp kosher salt, divided
- 8 8 2 oz pepper Jack cheese, shredded (about 2 cups)
- 8 8 2 oz pepper Jack cheese, shredded (about 2 cups)
- 8 8 2 oz pepper Jack cheese, shredded (about 2 cups)
- 1/2 1/2 1/2 cup evaporated milk
- 1/2 1/2 1/2 cup evaporated milk
- 1/2 1/2 1/2 cup evaporated milk
- 2 2 2 oz cream cheese, softened
- 2 2 2 oz cream cheese, softened
- 2 2 2 oz cream cheese, softened
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 2 2 2 Tbsp unsalted butter
- 2 2 2 Tbsp unsalted butter
- 2 2 2 Tbsp unsalted butter
- 1/2 1/2 1/2 cup panko
- 1/2 1/2 1/2 cup panko
- 1/2 1/2 1/2 cup panko
- 1/4 1/4 1/4 tsp black pepper
- 1/4 1/4 1/4 tsp black pepper
- 1/4 1/4 1/4 tsp black pepper
- 2 2 2 Tbsp finely chopped fresh cilantro
- 2 2 2 Tbsp finely chopped fresh cilantro
- 2 2 2 Tbsp finely chopped fresh cilantro
Details
Servings 10
Preparation time 25mins
Cooking time 60mins
Preparation
Step 1
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.
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, jalapenos, 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.
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