Queso Stuffed Padron Peppers Over Romesco #AppetizerWeek

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Queso Stuffed Padron Peppers over Romesco via LittleFerraroKitchen.com

To finalize Appetizer Week or what I kept calling it…tapas,  I thought I would share another one of my favorite tapas that we had in Spain! You have already seen other Spanish small bites that I made, but these queso stuffed padron peppers really take it over the top!

Padron peppers are small green peppers that grow in Padron, Spain. We found them at a little pintxos bar in San Sebastian, Spain and fell in love! They are small and usually simply charred, which I still have yet to share too. When we came home, the first and only thing I wanted to find were Padron peppers! I searched high and low, went to every Hispanic and Asian market in Southern California without any luck. I was so determined to find these little Spanish peppers, nothing was going to stop me! Finally after much searching, researching and asking every soul alive…I found the one place that sold these pepper jewels…Melissa’s Produce!

Queso Stuffed Padron Peppers over Romesco via LittleFerraroKitchen.com

These guys were awesome! Melissa’s Produce usually sells to grocery stores in bulk and online, but they were awesome and searched for local stores that had them. I was so excited, I had Joe drive 30 minutes to a store all the way in Newport Beach just to buy some peppers. Seriously..just awesome!

I did notice a tad difference with these peppers than with the ones we had in Spain. The ones in Spain were smaller and not spicy. These Padron peppers, however are are a tad larger with more seeds = more spicy! Which is all good cause this girl can handle her heat, but not exactly what I remembered. I’m wondering if they picked the peppers while they are at their younger stage, if that would make a difference? But all in all, these little peppers are rockin’.

As you can see, I stuffed these with creamy queso. Padron peppers have a perfect pocket for stuffing…I was also thinking ground meat or chicken which would be awesome too! After they were roasted and the cheese melted, I topped them over romesco that I made the other day. The charred pepper with the oozing cheese over creamy and slightly spicy romesco sauce was just out of this world! Not only is this an amazing tapa…but wouldn’t this be awesome for Game day too?

Queso Stuffed Padron Peppers Over Romesco #AppetizerWeek

Yield: 2-3 servings, depending on how many peppers are in package

Serving Size: 2-3 peppers as appetizer

Ingredients

  • 1 package Padron peppers
  • 1/4 cup Queso, cut into small chunks
  • Olive oil, for drizzling
  • Sea salt, to finish
  • Romesco sauce (recipe here)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Remove stem and seeds from peppers. Cut a slit in the pepper and stuff a piece of queso in.
  3. Lay all stuffed peppers in a baking sheet and drizzle with olive oil. Roast in the oven for about 20 minutes, or until the cheese melts and pepper begins to char.
  4. When done, smear romesco sauce on your serving plate and place stuffed padron on top. Finish with a drizzle of olive oil and sea salt.
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Queso Stuffed Padron Peppers over Romesco via LittleFerraroKitchen.com

Visit all the other Appetizer Week participants for more dishes for the Big Game:

Giveaway!!

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Today’s giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.

List of cookbooks up for grabs for #AppetizerWeek, one winner takes ALL:

Vegan Slow Cooking for Two or Just For You by Kathy Hester

The Great Vegan Bean Book by Kathy Hester

The Vegan Slow Cooker by Kathy Hester

The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi

Easy as Pie Pops: Small on Size and Huge on Flavor and Fun by Andrea Smetona

Stuffed The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals by Dan Whalen

Baking by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King

Bake and Destroy: Good Food for Bad Vegans by Natalie Slater

Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats by Tracy Griffith

Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country by Lindsay Clendaniel

Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster

Vegan Food Gifts by Joni Marie Newman

Whole Grain Vegan Baking by Celine Steen

Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer

The Flavorful Kitchen Cookbook by Molly Krause

500 Paleo Recipes by Dana Carpenter

Paleo Sweets and Treats by Heather Connell

Fire in my Belly by Kevin Gillespie

Latin American Street Food by Sandra Gutierrez

Eat your Vegetables by Joe Yonan

Cooking Slow by Andy Schloss
a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

 

Comments

  1. Scott says

    My favorite cookbook ever is “Simply French” by Patricia Wells with Joel Robuchon! It’s fancier than what I make every day, but AMAZING for special occasions, and every recipe is “doable,” and I feel like I’ve become a better cook just by reading it. SO GOOD.

  2. Sandy Headtke says

    Every year the Home Ec teachers from the local schools put together a cookbook. Lots of cream of mushroom soup cans, but my dad made the effort to get us each the latest copy every year. The food is just a small part of cooking, memories are the biggest part.

  3. says

    My French mother has always said that Americans grow all produce bigger, sometimes to the point of tastelessness. I don’t know if that’s a true, but produce in Europe is always impressive. And I’ve been to all of the western countries except for Wales.
    This appetizer is beautiful! I wish I could sample it.
    mimi recently posted..Bucket List of Resolutions*My Profile

  4. Jenny says

    Jerusalem is my favorite cookbook right now, I love trying it’s different offerings! The story behind the book is fascinating as well.

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