Padrón Peppers Stuffed With Tetilla Cheese
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat
2
Add peppers to skillet; cook until browned in spots and cheese melts (some cheese may ooze out of peppers), turning occasionally, 1 to 2 minutes
3
Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms
4
Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard
5
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, 6 to 7 minutes total
6
Remove bowl from over water
7
Cool mixture to room temperature, whisking occasionally, about 15 minutes
8
Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick
9
Season with pepper and more salt, if desired
10
Cover and chill
11
Cut slit lengthwise down side of each pepper
12
Cut cheese into small rectangular pieces to fit inside peppers
13
Insert 1 piece cheese into each pepper; press to enclose
14
Do ahead Sauce and peppers can be made 1 day ahead
15
Cover separately and chill
16
Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat
17
Add peppers to skillet; cook until browned in spots and cheese melts (some cheese may ooze out of peppers), turning occasionally, 1 to 2 minutes
18
Arrange peppers on platter
19
Serve with sauce for dipping
20
Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms
21
Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard
22
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, 6 to 7 minutes total
23
Remove bowl from over water
24
Cool mixture to room temperature, whisking occasionally, about 15 minutes
25
Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick
26
Season with pepper and more salt, if desired
27
Cover and chill
28
Cut slit lengthwise down side of each pepper
29
Cut cheese into small rectangular pieces to fit inside peppers
30
Insert 1 piece cheese into each pepper; press to enclose
31
Do ahead Sauce and peppers can be made 1 day ahead
32
Cover separately and chill
33
Arrange peppers on platter
34
Serve with sauce for dipping
35
Padrón peppers can be found at farmers' markets and at latienda
36
Com; shishito peppers can be found at some farmers' markets and at Japanese markets
37
** Tetilla cheese is available at some supermarkets, at specialty foods stores, and online at latienda
38
Com
39
Padrón peppers can be found at farmers' markets and at latienda
40
Com; shishito peppers can be found at some farmers' markets and at Japanese markets
41
Padrón peppers can be found at farmers' markets and at latienda
42
Com; shishito peppers can be found at some farmers' markets and at Japanese markets
43
** Tetilla cheese is available at some supermarkets, at specialty foods stores, and online at latienda
44
Com
45
What to drink: Verdejo, a white wine from the Rueda region (southeast of Galicia), has enough acidity and body to stand up to the peppers and the cheese
46
José recommends the Bodegas Naia 2006 Naiades ($29)
47
If you can't find that bottle, try the 2008 Vidal Soblechero "Viña Clavidor" Verdejo ($13)
48
Verdejo, a white wine from the Rueda region (southeast of Galicia), has enough acidity and body to stand up to the peppers and the cheese
49
José recommends the Bodegas Naia 2006 Naiades ($29)
50
If you can't find that bottle, try the 2008 Vidal Soblechero "Viña Clavidor" Verdejo ($13)