Ramiro peppers with cheese and hazelnuts
4 servings
30 minutes
"Peppers are an important product for Mexicans. We decided to add a little creaminess to them, for which we stuffed them with a mixture of cheeses and peanuts. And to give the peppers a smoky taste - in Mexico they are often cooked over a fire - we burn them with a blowtorch. At home, if you don’t have a blowtorch, you can easily burn the peppers in a dry frying pan without oil. We use cheddar, parmesan and mozzarella cheeses. The last two can be easily replaced with other cheeses with a similar texture, but it’s better to leave cheddar as is: both its meltability and its taste are important to the dish ." Recipe by Dmitry Kishov, chef of Tacobar restaurant.
1
Remove seeds from the peppers. Char them on both sides with a torch or in a dry pan to remove the skin.
- Ramiro pepper: 8 pieces
2
Grate the cheese and mix it with peanuts and pesto sauce. Add the filling to the peppers.
- Mozzarella cheese: 200 g
- Parmesan (Parmigiano Reggiano): 200 g
- Cheddar cheese: 200 g
- Peanuts: 80 g
- Pesto: 200 g
3
Grease the peppers with ketchup and place them in the oven at 170 degrees for 10 minutes.
- Ketchup: 20 g
4
Garnish the prepared peppers with chopped hazelnuts.
- Hazelnut: 8 g
