Food and Recipes Appetizers Queso-Filled Mini Peppers Recipe 5.0 (1) 1 Review 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. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Updated on March 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Active Time: 25 mins Total Time: 1 hrs Yield: 10 serves Ingredients 2 (16-oz.) pkg. mini 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 Directions 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. Chef's Notes To Make Ahead: Place filled peppers in a baking dish; cover and chill 1 day. Bake, covered, at 425˚F for 5 minutes, and then uncover and bake 3 more minutes. Top with panko mixture and cilantro. Rate it Print