Name: Pimientos del Piquillo Rellenos de Queso Roncal Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Spanish
Ingredients: 5 tbsp spanish extra virgin olive oil; 1 tbsp sherry vinegar; 1 tbsp minced shallot; ½ scallion; sea salt; cracked Freshly pepper; 2 jar piquillo peppers; 2 oz roncal or spanish sheep's milk cheese; sprigs Fresh Thyme; sprigs Fresh Parsley

How To Make Pimientos del Piquillo Rellenos de Queso Roncal

This Spanish appetizer is made with sweet piquillo peppers filled with queso roncal, a creamy sheep’s milk cheese from Spain.

Preparation: 10 minutes

Cooking:

Total: 10 minutes

Serves:

Ingredients

5tbspspanish extra virgin olive oil
1tbspsherry vinegar
1tbspshallot,minced
½scallion
sea salt
freshly pepper,cracked
2jarpiquillo peppers
2ozroncal,or spanish sheep’s milk cheese
sprigsfresh thyme
sprigsfresh parsley

Instructions

Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a mixing bowl.
Season with salt and pepper.
Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat.
Add the peppers and brown on both sides for about 30 seconds until the cheese begins to melt.
Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs.
Serve immediately.