Padrón Peppers Stuffed with Tetilla Cheese

Padrón Peppers Stuffed with Tetilla Cheese
Photo by Patricia Heal


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

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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