Queso Manchego Con Aceitunas Y Piquillos Food
QUESO MANCHEGO CON ACEITUNAS Y PIQUILLOS
Provided by Penelope Casas
Categories Cheese Olive Pepper Appetizer Anchovy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes 24 canapés
Number Of Ingredients 6
Steps:
- Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
- Spread about 3/4 teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.
RAJAS DE CHILES Y QUESO MANCHEGO
Steps:
- Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
- Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
- Serve hot, over Arroz Blanco.
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