Chorizo And Manchego Cheese Quesadillas Recipes

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MANCHEGO & CHORIZO MELTING BISCUITS



Manchego & chorizo melting biscuits image

Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too

Provided by Esther Clark

Categories     Snack

Time 45m

Yield Makes 30

Number Of Ingredients 6

125g plain flour
½ tsp sweet smoked paprika
1 tsp fennel seeds , crushed
100g cold salted butter , cubed
100g manchego , grated
80g chorizo , very finely chopped

Steps:

  • Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
  • Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.

Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHORIZO AND MANCHEGO CHEESE QUESADILLAS



Chorizo and Manchego Cheese Quesadillas image

Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 6

1 teaspoon olive oil
1 red onion, sliced 1/8 inch thick
10 ounces cured chorizo sausage, cut into 1/8 inch thick slices
12 ounces manchego cheese, thinly sliced
10 large flour tortillas
1 tablespoon olive oil

Steps:

  • To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
  • To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
  • To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
  • Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
  • To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
  • Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.

Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8

SMOKY CHORIZO & MANCHEGO QUICHE



Smoky chorizo & manchego quiche image

Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad

Provided by Liberty Mendez

Categories     Dinner, Lunch, Supper

Time 1h35m

Yield Serves 8-10

Number Of Ingredients 10

1 tbsp olive oil
200g chorizo ring, cut into small cubes
3 large eggs
100g crème fraîche , plus extra to serve
150g double cream
150g manchego cheese , grated
250g plain flour , plus extra for dusting
1½ tbsp smoked paprika
½ tsp cayenne pepper
100g cold unsalted butter , cubed

Steps:

  • Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
  • Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
  • Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

MANCHEGO CHEESE QUESADILLAS FOR 2



Manchego Cheese Quesadillas for 2 image

Yup...another recipe from an old issue of "Vanidades"...lol! Old mags can be soo helpful sometimes! ;) The good thing about quesadillas is that they are soooooo versatile and flexible for cooking! They are sooo NOT time consuming and great when making breakfast for hungry ppl or short on time!!!

Provided by Vanessa

Categories     Breakfast

Time 10m

Yield 2 Quesadillas

Number Of Ingredients 5

2 (6 inch) corn tortillas (6 in)
4 slices manchego cheese
1/2 teaspoon sour cream (for each quesadilla)
1 teaspoon pico de gallo (for each quesadilla)
cooking spray (PAM)

Steps:

  • Cover each tortilla with 2 slices of manchego cheese and fold them in half.
  • In a large skillet, heat the cooking spray (PAM) and when it's hot enough add in your tortillas.
  • Cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted.
  • When they're done, put 1/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of Pico de Gallo.
  • Variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;) Make it as you wish! Enjooooy!

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