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Oozing Potential

A chef's global twist on chile rellenos

Rivera, veteran L.A. chef John Sedlar's new restaurant, has become a top table thanks to its tequila-driven cocktail program and modern Latin cuisine. That's great news for Hollywood diners, but not for the rest of us, as most of Sedlar's menu is too complicated to re-create at home. Fortunately, his most popular dish is superbly simple; a fusion of European and classic Latin flavors, these spicy-sweet piquillos rellenos are the essence of Rivera's food. Their dainty size makes them an impressive party bite; just don't let on how easy they are to make.

Piquillos Rellenos

Recipe adapted from John Rivera Sedlar, Rivera, Los Angeles

Yield: 8 servings

  • INGREDIENTS

    • ⅔ cup grated Fontina cheese

    ⅔ cup grated Gruyère cheese

    ¼ cup cured Spanish chorizo, finely diced

    ¼ cup golden raisins

    16 jarred piquillo peppers (such as Napoleon brand)

    Extra-virgin olive oil

     

DIRECTIONS

1. In a medium bowl, mix the cheeses with the chorizo and raisins and set aside.

2. Remove the piquillo peppers from the jar and drain. Gently stuff each pepper about three-quarters full with the cheese-chorizo mixture.

3. Coat the bottom of a large skillet (preferably cast iron) with the olive oil. Heat the oil over medium-high heat and, working in batches, sear the peppers until they're blistered and the cheese has melted, about 2 minutes per side. Transfer the stuffed peppers to a platter and serve immediately.

 
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