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