Padron Peppers with Tetilla Cheese Spanish Recipe

Padron Peppers With Tetilla Cheese Spanish Recipe

Ingredients

• 24 fresh padron peppers
• 8 ounces tetilla (Spanish cow’s-milk cheese from Galicia), cut into 1½ x ½-inch-thick strips
• 2 tablespoons Spanish extra-virgin olive oil, plus more for drizzling
• sea salt to taste

Method

1. With a paring knife, make a slit down the center of each pepper from the top to the middle, being careful not to split them
2. Slide a strip of cheese into each slit and squeeze the pepper closed around it
3. Heat 2 tablespoons olive oil in a small saute pan or cast-iron griddle until hot and just smoking
4. Brown the peppers on each side, turning every 30 seconds, until the cheese melts
5. The peppers should keep some of their crunch, so do not let them cook for too long
6. Transfer the peppers to a plate, season with sea salt, and drizzle with olive oil before serving

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