Piquillo Peppers Stuffed With Chorizo And Manchego Food

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO

Piquillo Peppers Stuffed with Chorizo and Manchego image

Provided by Guy Fieri

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces fresh Mexican chorizo, casing removed
4 cloves garlic, minced
1 medium carrot, minced
1 stalk celery, minced
1 medium shallot, minced
1 teaspoon kosher salt
4 to 5 turns freshly ground black pepper
Pinch chile flakes
1 cup grated Manchego cheese
1/2 cup panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1/4 cup whipped cream cheese
8 to 10 jarred piquillo peppers, drained and patted dry

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

Serrano Piquillo Manchego Panini image

Provided by Rachael Ray : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 4

Ingredients

4 slices good quality ciabatta or sandwich bread
4 slices thinly sliced serrano ham, if not available use any good quality smoked ham
4 slices manchego cheese
4 piquillo peppers, roughly chopped, if not available use regular roasted peppers

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.

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