Queso Manchego Con Aceitunas Y Piquillos Manchego Cheese With Anchovies And Piquillo Peppers Recipes

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RAJAS DE CHILES Y QUESO MANCHEGO



Rajas de Chiles y Queso Manchego image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

3 tablespoons peanut oil
1/2 cup whole epazote leaves
9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
1 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 cup milk
12 ounces Queso Manchego or Muenster cheese, cut into thick slices

Steps:

  • Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
  • Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
  • Serve hot, over Arroz Blanco.

QUESO MANCHEGO CON ACEITUNAS Y PIQUILLOS



Queso Manchego con Aceitunas y Piquillos image

Provided by Penelope Casas

Categories     Cheese     Olive     Pepper     Appetizer     Anchovy     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 24 canapés

Number Of Ingredients 6

One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese
30 cured black olives, pitted and chopped
3/4 cup chopped piquillo peppers or pimientos
6 anchovy fillets
1 tablespoon extra virgin olive oil
Minced fresh parsley

Steps:

  • Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
  • Spread about 3/4 teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.

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