Fancy Manchego Mac And Cheese With Chorizo Recipes

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FANCY MANCHEGO MAC AND CHEESE WITH CHORIZO



Fancy Manchego Mac and Cheese With Chorizo image

From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.

Provided by Marz7215

Categories     < 60 Mins

Time 50m

Yield 1 pasta dish, 6 serving(s)

Number Of Ingredients 13

1 lb cavatappi pasta (hollow corkscrew) or 1 lb other short- cut pasta
extra virgin olive oil, for drizzling
1/2 lb raw chorizo sausage, casting dicarded, chopped
3 tablespoons butter
2 shallots, chopped
3 -4 garlic cloves, finely chopped
3 tablespoons flour
1/3 cup dry sherry
1 cup chicken broth
1 cup whole milk or 1 cup half-and-half
2 cups shredded manchego cheese
2 cups frozen peas, thawed1/4 cup chopped jarred pimiento peppers
1/2 cup coarsley chopped flat leaf parsley

Steps:

  • Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
  • While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper towel lined plate.
  • In a medium saucepan, over medium heat add the shallots and garlic and cook until tender about 5 minutes. Whisk in the flour and whisk in the sherry. Stir in the chicken broth andmilk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
  • Drain the pasta, toss with sauce and top with chorizo and parsely.

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

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

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