Padrón Peppers Stuffed with Tetilla Cheese

Padrón Peppers Stuffed with Tetilla Cheese
Photo by Patricia Heal


  • 3 tablespoons water
  • 4 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 2 ounces (about) Tetilla cheese**
  • 24 Padrn peppers or shishito peppers*
  • 17 tablespoons light fruity olive oil
  • ½ teaspoon salt
  • + 2 more ingredients
    • 2 large egg yolks
    • 1 teaspoon Dijon mustard

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 an...

View full recipe at Epicurious


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