12 whole roasted jarred Spanish piquillo peppers 1 c. (4-oz.s) Gran Queso Cheese or Asadero Cheese, shredded 1 1/2 c. (6-oz.s) Wisconsin Queso Quesadilla or Monterey Jack Cheese, shredded 2 Tbsp. fruity extra virgin olive oil, plus more for baking dish and garnish 2 tsp. sherry vinegar
Preheat oven to 325° F. Drain the piquillo peppers, reserving liquid. In bowl of food processor, combine cheeses, 2 tablespoons. olive oil and vinegar. Pulse a few times. Add enough of reserved pepper liquid to make a chunky paste. Using a spoon and being careful not to tear peppers, fill them about three-quarters full with cheese mixture, folding pepper ends so they slightly overlap to enclose filling. Coat large (8 x 10-inch) baking dish lightly with oil. Arrange peppers so narrow tips point toward the outside of dish. Bake about 5 minutes, just until cheese is melted, but not bubbling. If desired, drizzle with a little additional olive oil.