Piquillo Peppers Stuffed With Chorizo And Manchego Food

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

SERRANO PIQUILLO MANCHEGO PANINI

Steps:

• Preheat your panini press or sandwich maker or nonstick skillet.
• Arrange the bread slices on your cutting board. Place 1 slice of cheese on top of 2 of the bread slices; sprinkle the chopped piquillo peppers on top of the cheese. Top that with the 2 slices of ham, and finish it off with the last slices of cheese. Top with remaining bread -- no need for butter! Arrange the sandwiches in your sandwich maker or panini press; cook until the outside is golden brown and the cheese has melted. If using a nonstick skillet, once the sandwiches are in the pan, top with a piece of foil and then pop a tea kettle half filled with water on top of the foil. This will weigh the sandwiches down and give you that panini effect without a machine. If using a skillet, you'll have to flip the sandwiches.