Manchego & Other Spanish


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


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


  1. 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.
  2. 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.
  3. 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.
  4. Add corn mixture, chicken, shredded Président Don Bernardo Manchego cheese, and lime juice to soup.
  5. Serve garnished with tortilla strips, parsley, cilantro, and scallions.


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