Julio's Delicatessen

Click here for a PDF of this recipe without photos.

Adapted from Made in Spain by Jose Andres

• One jar of piquillo peppers (8 – 10 peppers), drained and all seeds removed
• 4 oz Manchego or other mild Spanish cheese
• 4 Tb extra virgin olive oil (plus oil for cooking)
• 1 scallion, thinly sliced
• 1 Tb finely minced shallot
• 1 Tb sherry vinegar
• Kosher salt and freshly ground black pepper
• Thyme leaves

Cut cheese into 2-inch sticks and place one piece inside each pepper.  Combine the oil, scallion, shallot, vinegar, salt, and pepper and set aside.  Heat some oil in a medium skillet over medium heat.  Cook the peppers on each side until cheese begins to melt – 30 or 60 seconds total.  Transfer peppers to a plate, drizzle with the shallot vinaigrette, and garnish with the thyme leaves.