Guindillas cereza rellenas

Ingredientes

• 1 (24-ounce) jar whole sweet and spicy cherry peppers: These are the star of the show. Look for peppers that are vibrant in color and relatively uniform in size for consistent cooking and beautiful presentation. The brine they are packed in gives them a wonderful tangy flavor that fresh peppers lack.
• 8 ounces full-fat cream cheese, softened to room temperature: Using full-fat cream cheese is essential for a rich, creamy, and stable filling that won’t become watery. Softening it to room temperature is the key to achieving a smooth, lump-free consistency when mixing.
• 1 cup whole milk ricotta cheese: Ricotta adds a wonderful lightness and subtle sweetness to the filling, balancing the tangy cream cheese. Whole milk ricotta provides the best texture and flavor.
• 4 ounces thinly sliced prosciutto, finely chopped: This adds a sophisticated, salty, and savory depth of flavor that is absolutely irresistible. Chopping it finely ensures it integrates perfectly into the cheese mixture.
• 1/2 pound lean ground beef, cooked and drained: A hearty and savory component that turns this appetizer into something more substantial. Cooking it beforehand and draining the fat ensures the filling isn’t greasy.
• 1 cup freshly grated Parmesan cheese, divided: You will use half in the filling for its nutty, salty flavor and the other half in the topping for a delicious, golden-brown crust. Grating your own from a block provides superior flavor and melting quality compared to pre-shredded varieties.
• 1 teaspoon garlic powder: Provides a savory, aromatic base note that complements both the cheese and the meats.
• 1/2 teaspoon onion powder: Adds a subtle, sweet, and savory undertone that deepens the overall flavor profile of the filling.
• 1 teaspoon Italian seasoning: A blend of dried herbs like oregano, basil, and thyme that infuses the filling with a classic, aromatic Italian character.
• Salt and freshly ground black pepper to taste: Essential for enhancing all the other flavors. Be mindful of the salt, as the prosciutto and Parmesan are already quite salty.
• 3/4 cup Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in an exceptionally crispy and crunchy topping.
• 2 tablespoons unsalted butter, melted: Mixed with the breadcrumbs and remaining Parmesan, the melted butter helps to create that perfectly golden, toasty, and flavorful crust on top of the peppers.

Preparación

1. 1

   Prepare the Peppers: Begin by preparing your primary vessel. Open the jar of cherry peppers and carefully pour them into a colander to drain all the brine. Gently rinse them under cool water and then lay them out on a baking sheet lined with paper towels. Pat them dry, both inside and out, as thoroughly as possible. Excess moisture can lead to a watery filling and prevent them from browning nicely. Using a small, sharp paring knife or a grapefruit spoon, carefully cut around the stem of each pepper and pull it out. Use the spoon or your finger to scoop out any remaining seeds and membranes. Set the hollowed-out peppers aside with the opening facing up.

2. 2

   Cook the Ground Beef: Place the lean ground beef in a medium skillet over medium-high heat. Break it apart with a spatula and cook until it is thoroughly browned, about 5-7 minutes. Once cooked, transfer the beef to a fine-mesh sieve or a plate lined with paper towels to drain any excess grease completely. Allow it to cool slightly.

3. 3

   Create the Savory Filling: In a large mixing bowl, combine the softened cream cheese and the whole milk ricotta. Use an electric mixer or a sturdy spatula to beat them together until the mixture is completely smooth, creamy, and free of any lumps. Add the cooked and drained ground beef, the finely chopped prosciutto, a half-cup of the grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Season with a small amount of salt and a generous amount of black pepper. Mix everything together until all the ingredients are evenly distributed throughout the cheese base. Taste the filling and adjust the seasoning if necessary.

4. 4

   Stuff the Peppers: Now for the fun part. You can use a small espresso spoon or a teaspoon to carefully fill each hollowed-out cherry pepper with the cheese and meat mixture. For a cleaner and more efficient method, you can transfer the filling to a piping bag (or a large zip-top bag with the corner snipped off). Gently pipe the filling into each pepper, making sure it’s packed in well but not overflowing. As you fill each pepper, arrange them snugly in a 9×13-inch baking dish or another oven-safe dish. Placing them close together will help them stay upright during baking.

5. 5

   Prepare the Crunchy Topping: In a small bowl, combine the Panko breadcrumbs and the remaining half-cup of grated Parmesan cheese. Drizzle the melted butter over the top and use a fork to toss everything together until the breadcrumbs are evenly coated. This mixture will become the irresistible golden-brown crust.

6. 6

   Assemble and Bake: Preheat your oven to 375°F (190°C). Sprinkle the buttery breadcrumb topping evenly over the stuffed peppers in the baking dish. Make sure each pepper gets a generous coating.

7. 7

   Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know they are ready when the filling is hot and bubbly, and the Panko topping is a deep golden brown and crispy. For an extra-crispy top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch them very carefully to prevent burning.

8. 8

   Rest and Serve: Carefully remove the baking dish from the oven and let the stuffed cherry peppers rest for at least 5-10 minutes. This is a crucial step, as it allows the filling to set up slightly, making them easier to handle and preventing you from burning your mouth on the molten cheese. Serve warm and watch them disappear.