Membrillo Chorizo Cheddar Toastie Recipes

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MEMBRILLO, CHORIZO & CHEDDAR TOASTIE



Membrillo, chorizo & cheddar toastie image

Make a cosy night in even more indulgent with this meltingly good quince paste, spicy sausage and cheese toasted sandwich - the perfect winter pick-me-up

Provided by Cassie Best

Categories     Lunch

Time 16m

Number Of Ingredients 7

1 tbsp membrillo (quince paste)
2 thick slices sourdough or good-quality white bread
4-5 thin slices chorizo
50g mature cheddar , grated (or another strong, hard or melty cheese leftover from the Christmas cheeseboard)
1 tbsp mayonnaise
3 large sage leaves
1 tbsp olive oil or rapeseed oil

Steps:

  • Heat a large frying pan. Spread the membrillo paste over one slice of bread (you might need to mash it first with 1 tsp water if it's very firm), top with the chorizo and cheese, and sandwich with the other slice. Spread the outside of both pieces of bread with mayo, and press on the sage leaves.
  • Heat the oil in the pan and cook the toastie for 2-3 mins each side, squashing with a fish slice every now and then, until the bread is crisp and golden and the cheese has melted. Cut in half to serve.

Nutrition Facts : Calories 1049 calories, Fat 68 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES



Spanish Tapas Manchego, Membrillo and Chorizo Toasties image

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.

Provided by French Tart

Categories     Lunch/Snacks

Time 7m

Yield 12-24 fingers or squares, 4-6 serving(s)

Number Of Ingredients 7

8 slices white bread
4 tablespoons membrillo quince paste
6 ounces manchego cheese, thinly sliced
4 ounces chorizo sausage, thinly sliced and with skin taken off
1 ounce butter, melted
fresh ground black pepper, to taste
salt, to taste

Steps:

  • Spread 4 slices of bread with the Membrillo, quince paste.
  • Add the slices of Manchego cheese and Chorizo.
  • Top with the remaining 4 slices of bread to make a sandwich.
  • Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
  • Heat up a non-stick frying pan/skillet.
  • Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
  • Trim the crusts if you wish - I don't bother!
  • Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
  • Wonderful with roasted almonds and chilled Fino Sherry.

Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

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