Type what you have

Ingredients

• ✓ manchego cheese
• brussels sprout
• olive oil
• salt
• black pepper
• almond
• lemon juice
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
3. 3 Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
4. 4 Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

By Laura Beck

Ingredients

• ✓ manchego cheese
• water
• white rice
• tomato
• onion
• garlic
• olive oil
• green pea
• carrot
• potato
• sour cream
• cilantro
• serrano pepper
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
2. 2 Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
3. 3 Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
4. 4 Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
5. 5 Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.

By ivette

Ingredients

• ✓ manchego cheese
• saffron
• paprika
• red pepper
• ranch dressing
• onion
• vegetable oil
• pepper
• salt
• brown sugar
• onion
• vegetable oil
• butter
• brioche
• egg bun
• chorizo sausage
• ground sirloin

Instructions

1. 1 Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
2. 2 Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
3. 3 At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
4. 4 Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
5. 5 Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
6. 6 Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

By Q80 BurgerBelly

Ingredients

• ✓ manchego cheese
• black pepper
• salt
• paprika
• squash seed kernel
• pumpkin seed
• arborio rice
• olive oil
• canola oil
• chicken broth
• beef broth
• red chile pepper
• pasilla chile pepper
• garlic
• onion
• tomatillo
• butternut squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Ingredients

• ✓ manchego cheese
• roll
• black pepper
• salt
• lemon
• spinach
• chicken stock
• red pepper flakes
• garlic
• olive oil
• water
• black pepper
• kosher salt
• olive oil
• garlic
• parsley
• rosemary
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper.
3. 3 Place pork, fat-side up, in a roasting pan; pour in water.
4. 4 Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan.
5. 5 While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes.
6. 6 Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan.
7. 7 Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.

By Christine

Ingredients

• ✓ manchego cheese
• ✓ manchego cheese
• poblano pepper
• empanada pastry
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
3. 3 Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
4. 4 Bake in the preheated oven until golden brown, 24 to 26 minutes.

By Yoly

Ingredients

• ✓ manchego cheese
• bacon drippings
• corn tortilla
• zucchini blossom

Instructions

1. 1 Melt bacon grease in a cast-iron or regular skillet over medium heat. Place tortillas side-by-side in the skillet; top each with 1 slice cheese and 3 zucchini blossoms. Fold tortillas in half.
2. 2 Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Flip and cook until other side is crispy, lightly browned, and cheese has melted, about 1 minute more.

By Yoly

Ingredients

• ✓ manchego cheese
• curry chicken
• naan
• spinach
• red onion
• fig spread

Instructions

1. 1 Place the naan onto a clean, flat work surface. On one side of the naan bread, place the spinach, Madrasala® Curry Chicken, and red onion. Spread the fig spread on the opposite side of the naan, add the Manchego cheese, and close the sandwich. Slice in half, if desired, and serve.

By Boar's Head

Ingredients

• ✓ manchego cheese
• chicken breast
• buffalo wing sauce
• orange bell pepper
• onion
• honey
• avocado
• greek yogurt
• salsa verde
• olive oil
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
3. 3 Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
4. 4 Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
5. 5 Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
6. 6 Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
7. 7 Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
8. 8 Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

By Home Chef Joel

Ingredients

• ✓ manchego cheese
• poblano pepper
• vegetable oil
• corn
• butter
• onion
• chicken bouillon granules
• heavy cream

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3. 3 Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4. 4 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5. 5 Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6. 6 Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7. 7 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

By Ainé

Ingredients

• ✓ manchego cheese
• basil
• lemon
• italian seasoning
• black pepper
• salt
• squid
• bay scallop
• shrimp
• clam
• tomato
• olive oil
• anchovy fillet
• garlic
• italian seasoning
• olive oil
• linguine pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23