Seared Piquillo Peppers stuffed with Manchego Cheese
Great tasting piquillo peppers, great tasting manchego cheese, great tasting tapa, simply made.
Seared Piquillo Peppers stuffed with Manchego Cheese
Total Time: 15-20 minutes
Ingredients
4 piquillo peppers D.O. Lodosa 5 tablespoons Spanish extra virgin olive oil 1 tablespoon sherry vinegar 1 tablespoon minced shallot 1/2 scallion, white part only, thinly sliced 2 ounces manchego cheese, cut into 2-inch sticks fresh thyme sprigs fresh parsley sprigs sea salt and freshly cracked pepper
Directions
1. Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a bowl. Season as desired with salt and pepper. 2. Slide a stick of cheese into each pepper. 3. Heat the last remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown a bit on both sides until you see the universal symbol of tastiness, melting cheese. 4. Plate the peppers, and drizzle with some of the dressing and a sprinkling of the thyme and parsley sprigs. Serve immediately to maximize the wonders of melted cheese. 5. Eat.
