Queso Stuffed Mini Peppers

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.