piquillos rellenos

By sanmo_babe

Ingredients

• 2/3 cup grated Fontina cheese
• 2/3 cup grated Gruyère cheese
• 1/4 cup cured Spanish chorizo, finely diced
• 1/4 cup golden raisins
• 16 jarred piquillo peppers (such as Napoleon brand)
• Extra-virgin olive oil

Details

Servings 8

Preparation

Step 1

1. In a medium bowl, mix the cheeses with the chorizo and raisins and set aside.
2. Remove the piquillo peppers from the jar and drain. Gently stuff each pepper about three-quarters full with the cheese-chorizo mixture.
3. Coat the bottom of a large skillet (preferably cast iron) with the olive oil. Heat the oil over medium-high heat and, working in batches, sear the peppers until they're blistered and the cheese has melted, about 2 minutes per side. Transfer the stuffed peppers to a platter and serve immediately.