These gooey, spicy, super-cheesy mini peppers are the perfect snack.
In This RecipeIn a small bowl, combine the cream cheese, ¼ cup of the pepper jack cheese, jalapeño brine, chili powder, garlic powder, onion powder, salt, and pepper until smooth.Sprinkle the peppers with the remaining ¼ cup of pepper jack and half of the scallions.
Bake on an unlined sheet pan for 10 to 12 minutes, until melted. Broil on high for an additional 2 minutes until the cheese is browned and bubbling. Garnish with the fresh cilantro, remaining scallions and cotija. Serve with tomatillo salsa if desired.
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