Padrón Peppers Stuffed with Tetilla Cheese

Name: Padrón Peppers Stuffed with Tetilla Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams (about) Tetilla cheese; 1 teaspoon Dijon mustard; 2 larges egg yolks; 4 garlic cloves, peeled, halved lengthwise, center germ removed; 2 Tbsps fresh lemon juice; 237 milliliters light fruity olive oil; 24 Padrón peppers or shishito peppers; 1 teaspoons salt; 3 Tbsps water

Padrón Peppers Stuffed with Tetilla Cheese might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and primal recipe has 113 calories, 4g of protein, and 5g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of dijon mustard, olive oil, shishito peppers, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Mash garlic and salt in medium metal bowlwith pestle or back of spoon until pasteforms.

Ingredients you will need

Garlic

Salt

Equipment you will use

Mortar And Pestle

Whisk in egg yolks, 3 tablespoonswater, lemon juice, and mustard. Set bowlover saucepan of barely simmering water(do not allow bottom of bowl to touch water)and whisk constantly until mixture thickensand instant-read thermometer inserted intomixture registers 140°F for 3 minutes, 6 to7 minutes total.

Ingredients you will need

Lemon Juice

Egg Yolk

Mustard

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Remove bowl from overwater. Cool mixture to room temperature,whisking occasionally, about 15 minutes.

Equipment you will use

Whisk

Bowl

Gradually whisk 1 cup oil into yolkmixture in very thin slow stream, whiskinguntil sauce is thick. Season with pepper andmore salt, if desired. Cover and chill.

Ingredients you will need

Pepper

Sauce

Salt

Cooking Oil

Equipment you will use

Whisk

Cut slit lengthwise down side of eachpepper.

Cut cheese into small rectangularpieces to fit inside peppers. Insert 1 piececheese into each pepper; press to enclose.do ahead Sauce and peppers can be made1 day ahead. Cover separately and chill.

Ingredients you will need

Peppers

Cheese

Pepper

Sauce

Heat 1 tablespoon oil in heavy largenonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Addpeppers to skillet; cook until browned inspots and cheese melts (some cheese mayooze out of peppers), turning occasionally,1 to 2 minutes. Arrange peppers on platter.

Ingredients you will need

Peppers

Cheese

Equipment you will use

Frying Pan

Serve with sauce for dipping.

Ingredients you will need

Sauce

* Padrón peppers can be found at farmers'markets and at latienda.com; shishitopeppers can be found at some farmers'markets and at Japanese markets.

Ingredients you will need

Peppers

** Tetilla cheese is available at somesupermarkets, at specialty foods stores,and online at latienda.com.

Ingredients you will need

Cheese

Verdejo, a white wine fromthe Rueda region (southeast of Galicia), has enoughacidity and body to stand up to the peppers and thecheese. José recommends the Bodegas Naia 2006Naiades ($29). If you can't find that bottle, try the2008 Vidal Soblechero "Viña Clavidor" Verdejo ($13).

Ingredients you will need

Verdejo