2 jars (about 20 whole peppers) wood-fire roasted piquillo peppers, drained
8 ounces Tetilla cheese, cut into 1 1/2 inch x 1/2 inch strips
2 tablespoons extra virgin olive oil, plus more for drizzling
Slide one strip of Tetilla cheese into the open end of each piquillo pepper.
Heat 2 tablespoons extra virgin olive oil in a medium sauté pan or skillet until hot and just barely smoking.
Add the cheese stuffed peppers to the pan and brown the peppers on each side, turning approximately every 30 seconds, until the Tetilla cheese melts.
Transfer the peppers to a plate and drizzle lightly with olive oil before serving.