Queso Stuffed Mini Peppers
Queso Stuffed Mini Peppers
Appetizers
Ingredients
Ingredients
- 1 16 oz package mini sweet peppers
- 2-3 tablespoons Fustini's Chipotle olive oil or Aji Verde Crush olive oil
- salt to taste
- 2 cups shredded cheese, (pepper jack, Colby jack or Mexican blend)
- 1/2 cup evaporated milk
- 2 oz cream cheese, softened
- 1/4 cup Pickled Jalapenos, diced
- 1/2 cup panko
- black pepper to taste
- fresh cilantro, chopped, garnish
Pickled Jalapenos
- 3/4 cup Fustini's Jalapeno Lime balsamic
- 1/4 cup sugar
- pinch of salt
- 3-4 jalapenos, seeded, sliced into discs
Directions
- Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1&frasl,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 the charred side is on the bottom, cut and remove the top third of each pepper (from stem end to tip). Discard the cut-off part. Scoop out membranes and seeds, and discard.
- Whisk together 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, jalapeñ,os, and remaining 1&frasl,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, add the remaining olive oil in a skillet over medium. Add panko and pepper, cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.
- In a small saucepan combine balsamic and sugar. Heat until the sugar is dissolved. Remove from heat. Place jalapenos in a mason jar. Pour balsamic mixture over peppers and screw on top. Place in the refrigerator until ready to use.
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