Directions
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°F.
Step 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.
Step 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, 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.
Step 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.
Step 5.
Pickled Jalapenos
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.