Piquillo Peppers With Chorizo And Goat Cheese
From AFoodSage 13 years ago
- 25 to make
- Serves 4
Saw this great photo on Food Porn Daily so we decided to make our own version.
Ingredients
- 3 oz Spanish dry-cured chorizo shopping list
- 3 oz goat cheese shopping list
- 1 tsp fresh thyme leaves shopping list
- 2 tsp extra virgin olive oil shopping list
- 1/8 tsp kosher salt shopping list
- 1/4 tsp pepper shopping list
- 8 roasted, jarred piquillo peppers shopping list
How to make it
- Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
- Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
- Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
- Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.
The Rating
Reviewed by 1 people-
This sound really great Thanks!
rescue_ranger
in New Baltimore loved it
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" It was excellent "