Prepared these steak and cheese stuffed hot poppers ahead of time, refrigerate, and when you're ready just pop 'em in the oven.
I love taking leftovers and recreating them into a whole new dish, and steak and cheese stuffed hot poppers are an easy leftover recipe to make. If you're wondering what to do with a little leftover steak or pulled pork, chop it up and cram it into a hot pepper, and you've got very tasty appetizer!
I always have a selection of fresh hot peppers available from our local farmers market -- every season offers a different variety, and this recipe works with any pepper.
12 - 16large hot peppers assorted, such as jalapeños, red fresno peppers, yellow chile caribe or chiles güeros.
1cup steak finely chopped and cooked (you can also use ground beef or any meat filling of your choice)
1/3cup Pepper jack cheese grated, plus more to top the peppers
toothpicks for keeping the poppers upright in the oven
Preheat the oven to 375 ºF.
In a small pan, heat 1 tablespoon of olive oil on medium heat. Add the poblanos, onions and garlic and cook for 3 to 5 minutes until soft. Remove from heat and let cool. Fold in the cilantro once cooled.
In a bowl, combine the poblano/onion mixture, steak, salsa, cotija and pepper jack cheese.
Stir well to combine and set aside. Line a baking sheet with foil paper and set aside.
Using a small sharp knife, cut the tops off all of the peppers and remove the seeds.
Stuff the peppers with the meat/cheese mixture (but do not overstuff) and transfer to the roasting pan. Top with extra shredded pepper jack cheese.
Transfer the stuffed peppers to a pan. I use toothpicks to keep them upright in the oven. Cook in the preheated oven until the cheese melts, about 12 to 15 minutes. Cook them under the broiler for the last minute or so.
Serve with your favorite salsa and enjoy!
You may also consider acquiring a chile roaster pan, made special for grilling or roasting poppers that can fit 12 or more peppers.