Active Time: 25 MinsTotal Time1 Hour
Yield: Serves 10
Tortilla chips usually go hand-in-hand with queso, but mini sweet peppers make a tasty and colorful bite-sized vessel for the rich cheese dip. Don’t worry if the queso looks a little broken when the cheese melts in the evaporated milk, the cream cheese will make it smooth again. Pickled jalapeños add a tangy note to the dip, but if you like your queso extra spicy, use finely chopped fresh jalapeños instead.
- 2mini sweet peppers
- 1 tablespoon canola oil
- 3/4 teaspoon kosher salt, divided
- 8 ounces pepper Jack cheese, shredded (about 2 cups)
- 1/2 cup evaporated milk
- 2 ounces cream cheese, softened
- 1/4 cup chopped pickled jalapeños
- 2 tablespoons unsalted butter
- 1/2 cup panko (Japanese-style breadcrumbs)
- 1/4 teaspoon black pepper
- 2 tablespoon finely chopped fresh cilantro
How to Make It
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.
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, 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.
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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