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Padrón Peppers Stuffed with Tetilla Cheese Recipe

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Padrón Peppers Stuffed with Tetilla Cheese
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Ingredients
9
Count
Nutrition
36
Calories
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Ingredients:

  • 4 garlic cloves, peeled , halved lengthwise, center germ removed
  • 1/2 tsp salt
  • 2 large egg yolks
  • 3 tbsp water
  • 1 cup plus 1 tbsp light fruity olive oil
  • 24 padron peppers or shishito peppers
  • 2 oz (about) tetilla cheese

Directions:

  1. Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms. Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard. 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. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes.
  2. Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick. Season with pepper and more salt, if desired. Cover and chill.
  3. Cut slit lengthwise down side of each pepper. Cut cheese into small rectangular pieces to fit inside peppers. Insert 1 piece cheese into each pepper; press to enclose. do ahead Sauce and peppers can be made 1 day ahead. Cover separately and chill.
  4. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. 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. Arrange peppers on platter. Serve with sauce for dipping.
  5. * Padrón peppers can be found at farmers' markets and ; shishito peppers can be found at some farmers' markets and at Japanese markets.
  6. ** Tetilla cheese is available at some supermarkets, at specialty foods stores, and online .
  7. 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. José recommends the Bodegas Naia 2006 Naiades ($29). If you can't find that bottle, try the 2008 Vidal Soblechero Viña Clavidor Verdejo ($13).
  8. Test-kitchen tip: If you can't find Padrón or shishito peppers and Tetilla cheese, use mini bell peppers and jalapeño Jack cheese.
  9. Per serving: 294.2 kcal calories, 94.3 % calories from fat, 30.8 g fat, 5.3 g saturated fat, 58.0 mg cholesterol, 2.0 g carbohydrates, 0.4 g dietary fiber, 0.7 g total sugars, 1.5 g net carbohydrates, 2.5 g protein Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36.37 Kcal (152 kJ)
Calories from fat 27.36 Kcal
% Daily Value*
Total Fat 3.04g 5%
Cholesterol 46.5mg 16%
Sodium 170.59mg 7%
Potassium 28.08mg 1%
Total Carbs 0.92g 0%
Sugars 0.14g 1%
Dietary Fiber 0.05g 0%
Protein 1.74g 3%
Vitamin C 2mg 3%
Iron 0.3mg 2%
Calcium 11mg 1%
Amount Per 100 g
Calories 138.74 Kcal (581 kJ)
Calories from fat 104.38 Kcal
% Daily Value*
Total Fat 11.6g 5%
Cholesterol 177.4mg 16%
Sodium 650.8mg 7%
Potassium 107.14mg 1%
Total Carbs 3.5g 0%
Sugars 0.52g 1%
Dietary Fiber 0.19g 0%
Protein 6.64g 3%
Vitamin C 7.5mg 3%
Iron 1.1mg 2%
Calcium 41.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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