Rivera's Piquillos Rellenos Recipe By John Sedlar
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.
Recipe adapted from John Rivera Sedlar, Rivera, Los Angeles
Piquillos Rellenos
Chef John Sedlar's recipe for Chile Rellenos from L.A. restaurant Rivera
Prep Time
0
minutes
Cook Time
0
minutes
Servings
8
servings
Total time: 0 minutes
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
- In a medium bowl, mix the cheeses with the chorizo and raisins and set aside.
- Remove the piquillo peppers from the jar and drain. Gently stuff each pepper about three-quarters full with the cheese-chorizo mixture.
- 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.