Queso Filled Mini Peppers Recipes

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QUESO-STUFFED MINI PEPPERS RECIPE



Queso-Stuffed Mini Peppers Recipe image

Bring home a taste of the Southwest with this stuffed mini peppers recipe with chili con queso. This Queso-Stuffed Mini Peppers Recipe has a spicy flavor that can't be beat.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 18 servings

Number Of Ingredients 5

18 assorted mini sweet peppers (orange, red, yellow)
1/2 lb. (8 oz.) VELVEETA, cut into 1/4-inch cubes
1-3/4 cups finely crushed tortilla chips
2 plum tomatoes, seeded, chopped
2 jalapeño peppers, seeded, minced

Steps:

  • Heat oven to 400ºF.
  • Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
  • Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
  • Bake 15 min. or until peppers are tender and filling is heated through.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8419 g, Sugar 0 g, Protein 2 g

CROWD-PLEASING QUESO-FILLED MINI PEPPERS



crowd-pleasing queso-filled mini peppers image

Adapted from a recipe by Emily Nabors Hall as featured in Southern Living.Forget the tortilla chips & queso dip. Try these handheld treats instead. Can be made gluten-free. And low-carb.

Provided by Rosemary Stelmach

Number Of Ingredients 11

2 16-ounce packages mini sweet peppers
1 tablespoon olive oil
1/2 teaspoon kosher salt
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 ((see Recipe Notes))
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs ((or gluten-free panko))
1/4 teaspoon fresh ground black pepper
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • Preheat broiler on HIGH with the oven rack about 5 inches from heat. Toss the peppers with oil and salt; arrange them in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until the tops are lightly charred, about 5 to 7 minutes. Let cool to room temperature for 30 minutes. Reduce the oven temperature to 425°F.
  • Using the same foil-lined baking sheet, flip over each pepper so that the charred side is on the bottom. Cut and remove the top third of each pepper from stem end to tip. Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
  • Whisk together the pepper Jack cheese and milk in the top of a double boiler over simmering water. Whisk until smooth for 3 to 4 minutes. Remove from heat; stir in the cream cheese and chopped jalapeños. Spoon about a teaspoon of cheese mixture into each pepper; adjust accordingly depending on the size of the pepper. Do not overfill. Bake until the tops are golden for 10 to 12 minutes.
  • Meanwhile, melt the butter in a skillet over medium. Add the panko and black pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle the filled mini peppers with the panko mixture and chopped cilantro.

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