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Recipe Category: Spanish
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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
- 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
- Slide a strip of cheese into each slit and squeeze the pepper closed around it
- Heat 2 tablespoons olive oil in a small saute pan or cast-iron griddle until hot and just smoking
- Brown the peppers on each side, turning every 30 seconds, until the cheese melts
- The peppers should keep some of their crunch, so do not let them cook for too long
- Transfer the peppers to a plate, season with sea salt, and drizzle with olive oil before serving
Full List of Spanish Recipes
Full List of Cheese Recipes
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