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Padrón Peppers Stuffed with Tetilla Cheese

By José Andrés

4.1

(4)

Image may contain Pottery Vase Jar Plant Art Porcelain Bowl Food Dish Meal Potted Plant Animal and Seafood
Padrón Peppers Stuffed with Tetilla CheesePatricia Heal

Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely—some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish allioli.

Test-kitchen tip:

If you can't find Padrón or shishito peppers and Tetilla cheese, use mini bell peppers and jalapeño Jack cheese.

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