Quick & Easy Grilled Shishito Peppers with Cotija (Print version)

Blistered grilled shishito peppers finished with lime, flaky salt, and crumbled cotija for a fast smoky appetizer.

# Ingredients:

For the peppers

01 - 1 lb (450 g) shishito peppers, washed and very dry

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon kosher salt, plus more to finish

04 - 1/4 teaspoon chili powder, optional

For finishing

05 - 1 lime, halved

06 - 1/3 cup (35 g) crumbled cotija cheese

07 - Flaky salt, to taste

# Instructions:

01 - Preheat a grill, grill basket, or grill pan over medium-high heat for at least 5 minutes. The surface should be hot enough that the peppers sizzle when added.

02 - Pat the shishitos very dry. Toss them with olive oil, kosher salt, and chili powder if using until lightly coated.

03 - Spread the peppers in a single layer in the hot grill basket or pan. Cook for 3-4 minutes without constant stirring, until blistered and charred in spots.

04 - Turn the peppers with tongs or shake the basket. Cook 2-4 minutes more until wrinkled, lightly tender, and charred in patches.

05 - Transfer the hot peppers to a platter. Squeeze lime juice over the top, then sprinkle with cotija and flaky salt. Serve right away.

# Good to know:

01 - Best served warm immediately after grilling.

02 - Most shishito peppers are mild, but an occasional pepper can be spicy.

03 - Use a grill basket if your grill grates are wide.

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