Spanish Poppers with Mencia

Oliver’s Taranga cooking series

This month’s cooking series recipe features the delicious Manchego cheese Spanish Poppers.

I have been resisting saying – ‘Once you pop, you can’t stop’.  Too late, it’s out there now!  You try not saying it when you dig into this deliciously simple tapas dish. 

We aren’t really trend followers, but poppers are definitely ‘popping up’ on menu’s throughout Australia. 

This recipe is a favourite, and really only has three main ingredients.  Fire up your grill plate and you’ll have a tasty starter in minutes. Our choice of wine to accompany this dish is the 2021 Oliver’s Taranga Mencia, one of our favourite Spanish varietals. It’s been a firm favourite in cellar door this Summer.  A go-to alternative to your usual red wine variety which is ready to enjoy now, so you can continue living your best food and wine lives! 

Pssst ….your favourite cheese shops will stock ‘Manchego’ cheese, but I also rate the one from  ALDI too!

Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries

Spanish Poppers


  • 60g rocket
  • 60g Manchego cheese
  • 3 garlic gloves, crushed 
  • Salt & pepper
  • 3 tbs olive oil
  • 12 Jalapeño peppers


  1. Heat olive oil in a frypan, add garlic and fry until fragrant 
  2. Add rocket until wilted, remove and set aside
  3. Finely grate cheese and combine with the rocket and a generous amount of salt and pepper. You may wish to add some olive oil if it feels a little dry 
  4. Chop the tops off the peppers, and using a small knife, remove the seeds 
  5. Stuff the peppers with the cheese mixture, making sure to pack tight
  6. Grill the peppers lightly on a hot griddle pan and then transfer to the oven for 5 minutes to cook through 
  7. Serve hot with extra grated cheese on top

I need to try some 2021 Mencia >

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