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There are appetizers you politely nibble at a party, and then there are appetizers you hover around like a hungry raccoon guarding a trash can. These Blistered Cheesy Peppers with Pickled Shallots & Hot Honey fall firmly into the second category. They’re oozy, tangy, sweet-spicy little flavor bombs that disappear faster than the good wine at a dinner party—plus, they look like you put in more effort than you actually did.
Mild green chiles (Anaheim, Hatch, or whatever looks perky at the store) get stuffed with garlicky Pepper Jack, broiled until bubbly, then topped with a tangle of quick-pickled shallots and chilies. Oh, and did I mention the drizzle of hot honey at the end? It’s the sweet-spicy mic drop that makes these peppers disappear in about 3.7 seconds flat.
The Inspiration Behind This Recipe
This recipe is adapted from a recipe from Bon Appétit by Molly Baz, but with a few changes to the method. I didn’t want scorched peppers where the skin slips off like a bad sunburn (no thanks). I have sensory issues with pepper skin, so I reduced the broiling time to just soften the skins enough to cradle all that gooey cheese. Then, I pile on pickled shallots and chilies for acidity and heat and a drizzle of hot honey for a little chaotic good energy.
Ingredients You’ll Need
Here’s your shopping list for cheesy pepper glory:
- Mild green chiles: Anaheim or Hatch are perfect, but poblano, cubanelle, or even banana peppers work in a pinch.
- Pepper Jack cheese: Melty, a little spicy, and basically born for this job.
- Garlic: Microplaned into the cheese for maximum punch.
- Shallot vinaigrette: A quick pickle of shallots, chilies, vinegar, sugar, fish sauce, salt, and pepper—finished with olive oil right before serving.
- Hot honey: You could make your own, but store-bought is totally fine here.
Essential Equipment
- Chef’s knife (for slicing shallots and chilies)
- Plastic cutting board (preferably non-slip, large enough for slicing peppers too)
- Glass mixing bowls (glass or ceramic works best for pickling; avoid reactive metals)
- Measuring cups and spoons (for vinegar, sugar, salt, oil)
- Liquid measuring cups (liquid/mechanical, optional if you eyeball vinegar/oil)
- Large sheet pan (half-sheet size is ideal)
- Aluminum foil (to line the sheet pan for easy cleanup)
- 12-inch stainless-steel tongs (to flip peppers after softening under the broiler)
- Microplane or fine grater (for grating garlic directly into the cheese)
- Box grater or food processor (to shred Pepper Jack cheese, unless buying pre-shredded)
Step-By-Step: How to Make Blistered Cheesy Peppers
- Pickle the shallots. Slice shallots and a Fresno chili into rings. Douse them in vinegar, sugar, fish sauce, salt, and pepper. Let them hang out for at least 30 minutes (longer = more tang). Stir in olive oil just before using.
- Soften the peppers. Brush halved peppers with oil and broil skin-side up for 1–2 minutes. The goal is flexible, not charred.
- Stuff with cheese. Mix shredded Pepper Jack with garlic. Fill each pepper half generously.
- Broil again. Pop them back under the broiler until the cheese is melty and spotty golden.
- Finish dramatically. Spoon pickled shallots over the top and drizzle with hot honey like you’re on Food Network.
Why This Recipe Works
- Flavor contrast: Creamy, gooey cheese vs. sharp pickled shallots vs. sweet-spicy honey.
- Make-ahead friendly: The shallot vinaigrette can be made hours in advance.
- Adaptable: Switch up the peppers, cheese, or even add crispy prosciutto if you’re feeling extra.
Tips & Tricks
- If your peppers are skinny or floppy (we’ve all been there), slice a strip off one side so they form little boats instead of trying to stuff them upright.
- Don’t skip the garlic in the cheese—it melts in and makes the filling taste sharper and more interesting.
- Want more heat? Swap Pepper Jack for habanero cheddar or add an extra Fresno chili to the pickle.
Serving Ideas
These peppers are great as a shareable appetizer, but they’re also excellent tucked into tortillas, piled on grilled bread, or served alongside a cold beer. Honestly, they’re the kind of dish people will ask you for the recipe after two bites. They’re at their peak while they’re hot, so eat ’em quickly while the cheese is still gooey!
These Blistered Cheesy Peppers with Pickled Shallots & Hot Honey hit every craveable note—melty, tangy, sweet, spicy. They’re simple enough for a Tuesday night but impressive enough to make you look like the person who actually has it together at a potluck.
Happy cooking!
Blistered Cheesy Peppers with Chili-Shallot Vinaigrette and Hot Honey
- Yield: 4 to 6 servings
Description
These Blistered Cheesy Peppers with Pickled Shallots & Hot Honey are everything you want in a party snack: melty, garlicky Pepper Jack stuffed into mild green chiles, topped with tangy pickled shallots and chilies, and finished with a drizzle of hot honey. They’re simple to make, packed with flavor, and guaranteed to disappear fast.
Ingredients
Shallot Vinaigrette:
- 2 large shallots, thinly sliced into rings
- 1 Fresno or serrano chili, thinly sliced
- 4 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- Splash of fish sauce, optional
- Kosher salt & freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Peppers:
- 4–8 mild green chiles (Anaheim, Hatch, poblano, or similar)*
- 16 ounces Pepper Jack cheese, coarsely grated
- 3 garlic cloves
- Extra-virgin olive oil, for brushing
- Kosher salt
To Finish:
- Hot honey, for drizzling
Instructions
- Make the Pickled Shallots: In a medium bowl, combine 2 large shallots (thinly sliced into rings), 1 Fresno or serrano chili (thinly sliced), 4 tablespoons red wine vinegar, 2 teaspoons granulated sugar, a splash of fish sauce, if using, plus a pinch of salt and pepper. Toss well and let sit at room temperature for at least 30 minutes to lightly pickle.
- Prep the Peppers: Heat the broiler to high and position a rack about 6 inches from the heating element. Line a sheet pan with aluminum foil. Slice 4–8 mild green chiles in half lengthwise. If they’re too flat to stuff, trim a strip from one side to make a little “cup.” Remove seeds.
- Brush the skin sides lightly with extra-virgin olive oil and sprinkle with kosher salt. Place skin side up on the foil-lined sheet pan and broil for 1–2 minutes, just until softened. (You don’t want charred or blistered skins here—just pliable peppers.)
- In a medium bowl, mix 16 ounces shredded Pepper Jack cheese with 3 garlic cloves (microplaned) until evenly combined.
- Flip the softened peppers over, fill with the cheese mixture, and return to the broiler. Broil until the cheese is melted, bubbling, and starting to turn golden brown in spots, about 3–5 minutes.
- Just before serving, stir in 3 tablespoons extra-virgin olive oil to finish the shallot vinaigrette. Spoon it generously over the peppers.
- Finish with a drizzle of hot honey and serve immediately.
Notes
*Pepper choice: Anaheims and Hatch chiles are classic, but poblanos or cubanelles work too. Your goal is to have 8 peppers/halves to stuff.
Make-ahead: The shallot vinaigrette can be made several hours in advance (just add the olive oil right before using).
Serving idea: These are great as a shared appetizer, but also killer tucked into tortillas with a little sour cream for a cheater’s quesadilla vibe.
Recipe Inspiration: Blistered Cheesy Peppers on bonappetit.com
- Category: Appetizers, Mostly Meatless
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