Tag Archives: manchego cheese

Manchego Cheese with Membrillo/Quince Paste

11 Jul

I truly do not know if this is typical Spanish combination, but it definitely reminds me of my last trip to Spain…

Walter and I visited Bilbao during our last trip to Spain, and even though the Guggenheim Museum was on top of our list of places to see and visit, walking thru the city and eating well ranked a really closed second. 

Guggenheim Bilbao Museum

We decided Bilbao was not as big and we would walk it out and during our walk we found the Plaza or the city market and we had to go in.  There were the most awesome variety of Spanish produce and some gorgeous stained window treatments.



As a snack we wanted something we could carry around, would not spoil easily and that it was typical Spanish…  Walter decided out of all the cheeses available he wanted manchego.  Why?? I still do not know because you can get manchego super easily here in Puerto Rico, but he wanted manchego, so we bought manchego.  So I decided to accompany that with something a bit more local and that is not readily available where we live – Membrillo paste.

Photo Courtesy of nami-nami.blogspot.com

Membrillo is known as quince in English…  a sweet fruit that looks like a cross between a pear and a guava.  Membrillo is not commonly eaten in Puerto Rico, so for the purposes of our Spanish-inspired dinner we had to make do with guava paste.  Very delicious too, but not quite the same.  I guess this would be the Spanish equivalent to the Cuban – guava paste and cream cheese I grew up eating.



Manchego Cheese – in slices or cubes
Membrillo Paste – in slices or cubes


  1. Just assemble them in a pretty way together and enjoy them in all one bite together…


It’s delicious as a snack or as a light dessert…  YUM.

Piquillo Peppers Stuffed with Manchego Cheese

11 Jul

This is as simple as it sounds…   This is inspired by the Made in Spain show from Chef José Andrés, where in one episode was celebrating the cuisine and ingredients of Navarra; and Navarra is where Pamplona is located.

This tapa is made originally by chef Andrés with Roncal cheese.  Unfortunately I was not able to locate Roncal without animal rennet.  So my variation on it uses Manchego cheese, not as traditional to the region, but delicious nonetheless.

The original recipe includes a light vinaigrette dressing which I forgot to make the day I took the photos… but I include the ingredients so you can make it at home if you like.  I have tasted it without the vinaigrette and it is just as delicious.


 Piquillos rellenos de Manchego


4-5 roasted Spanish piquillo peppers
4-5 slices of Manchego cheese
About 3 tbs Spanish olive oil
About 1 tbs sherry vinegar
Salt and Pepper to taste
½ scallion, sliced – optional
½ shallot, chopped finely – optional


  1. Take the piquillo peppers and blot them dry.  This will help them sear better in the pan.  Place the slices of cheese inside each pepper.  Set aside.
  2. To prepare the vinaigrette, combine the olive oil, vinegar, salt and pepper.  Whisk to combine.  Add the scallions and/or shallots, if using.  Set aside.
  3. In a small non-stick skillet over medium-high heat, place a tiny bit of oil.  Place the peppers filled with cheese on the skillet to sear the outside of the pepper and to warm up the cheese.  Manchego is softer than Roncal and will melt more rapidly. 
  4. Take the peppers out onto a plate and drizzle the vinaigrette on top.  The cheese will harden back slightly after its removed from the heat.


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