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.
Recipe adapted from Jose Andrés.