The Devilled Egg recommend serving these with a salty and creamy manchego cheese, which complements the spicy and fresh peppers very well!
- 15-20 padron peppers
- 100-150g manchego cheese, sliced
- 1 tablespoon of Fussels Garlic Rapeseed oil
Heat the oil in a pan until very hot
Add the peppers and blister them (until they start turning dark brown)
Place on a serving platter and serve with the cheese whilst still hot.