orn chip scoop. Drizzle with queso, and top with guacamole, pico
nd stir in cream and manchego cheese; simmer until cheese melts
portion of the grated Manchego. Bake until toasty and crisp
ortillas, then the Chili Con Queso.
Sprinkle lightly with grated
Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.
/4 cup of the Manchego and whisk until melted; Whisk
or your dip. Fill with Queso Dip (recipe below). Make stitching by
4 ounces of the grated Manchego, the sugar, baking powder, and
In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula, sun-dried tomatoes and almonds to the dressing.
Lightly toss.
Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
Divide among four serving or salad plates; top with remaining Manchego.
Serve immediately.
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
ortilla with 2 slices of manchego cheese and fold them in
br>Add the slices of Manchego cheese and Chorizo.
Top
Add green onions, chorizo, and Manchego cheese; toss to distribute evenly
Heat olive oil in a large skillet that has a lid.
Fry onion until browned.
Add chicken and brown on all sides.
Add garlic and cook 1 minute.
Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
Serve topped with manchego.
ushrooms with smoked Gouda and Manchego cheeses.
Bake in the
Preheat oven to 400 degrees F (200 degrees C).
Stuff 1 piece manchego cheese into each date and then wrap with 1 piece bacon, securing with a toothpick. Arrange dates in a shallow baking dish with the bacon seam down and 1 inch between pieces.
Bake in preheated oven for 5 minutes, turn dates with tongs, and continue baking until bacon is crisp, 5 to 6 minutes more. Drain on a plate lined with paper towels.
Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat. Add green beans and stir often until tender-crisp and lightly browned, 10 to 12 minutes. Add garlic and stir just until fragrant, 1 minute.
Add wine, lime juice, and salt and pepper to taste; stir until liquid boils, 1 minute. Pour into a serving dish and sprinkle with Manchego cheese. Serve hot.
oat.
Serve topped with Manchego.
o coat.
Add shaved manchego to each salad serving if
Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
Heat queso fresco in the microwave until slightly softened, about 3 minutes.