Manchego & Other Spanish

Concepts

Want to showcase Président Spanish Cheese on your menu? Serve up something sensational with these innovative concepts.

Manchego eCookbook

Galbani® Warm & Cheesy Apple Focaccia

Fried Poached Eggs Benedict

Jalapeño Cornbread Biscuits

Tortilla Soup

Pistou With Manchego Cheese

Apple & Arugula Salad

Prociutto Fried Cheese Sticks

Taste of Spain Sandwich

Manchego Cheese & Ham Risotto

Chorizo and Kale Pizza

Balsamic Roasted Pears

Manchego Panini

Manchego Pincho

Manchego Pizza

Brown Butter Pumpkin Pasta

Serves 4

3 tbsp.	Extra virgin olive oil
1	Onion, medium, yellow, diced
24	Garlic cloves, roasted, peeled
1 tbsp.	Chili powder
1 tbsp.	Smoked paprika
1 tsp.	Thyme, fresh, minced
1 tsp.	Oregano, fresh, minced
6 cups	Chicken stock
1 cup	Sourdough bread, cubed & toasted
2 tbsp.	Président butter
1 cup	Corn kernels
1 cup	White hominy
1	Poblano chili pepper, medium, roasted, diced
2 cups	Chicken breast, cooked, shredded
2 cups	Président Don Bernardo Manchego cheese, shredded
2	Limes, juiced
¼ cup	Parsley, chopped
¼ cup	Cilantro, chopped
¼ cup	Scallions, sliced thin
	Tortilla strips, fried

Heat extra virgin olive oil in large, heavy-bottomed soup pot. Add onions and garlic. Cook until onions are translucent. Add chili powder, smoked paprika, thyme, and oregano, and toast for 1 minute longer.
Add chicken stock and bring to a simmer. Add sourdough bread cubes and cook for 2 minutes. Transfer soup to a blender and puree until smooth.
Return soup to the pot and bring to a simmer. Meanwhile, in a large sauté pan, melt the butter and add the corn kernels, white hominy, and poblano peppers. Cook for 3–5 minutes, stirring frequently until corn is lightly toasted.
Add corn mixture, chicken, shredded Président Don Bernardo Manchego cheese, and lime juice to soup.
Serve garnished with tortilla strips, parsley, cilantro, and scallions.

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