Serves 4-6
-24 fresh padrón peppers
-8 ounces Tetilla (Spanish cows milk cheese from Galicia), cut into 1½-inch by ½-inch thick strips
-Sea salt to taste
-Spanish extra-virgin olive oil
With a paring knife, make a slit down the center of each pepper from the top to the middle, being careful not to split the peppers. Slide a strip of cheese into each slit and squeeze the pepper closed around it.
Heat 2 tablespoons of olive oil in a small sauté 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.
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