Prepare to fall in love with Manchego all over again! Whether you’re crafting a quick weeknight dinner or indulging in some cheesy comfort food, our roundup of 17 delicious Manchego recipes is your ticket to culinary bliss. From crispy snacks to melt-in-your-mouth mains, these dishes are sure to delight every cheese lover. Keep reading to discover your next favorite recipe!
Manchego Cheese and Quince Paste Tapas
Viral on every foodie’s feed, these tapas blend sweet and savory in a bite-sized masterpiece. Grab your board—this is snack perfection.
Ingredients
- A couple of slices of Manchego cheese
- A few dollops of quince paste
- A splash of olive oil
- A handful of crackers or baguette slices
Instructions
- Preheat your oven to 350°F to toast the baguette slices for 5 minutes until golden. Tip: Keep an eye on them to avoid burning.
- While the bread toasts, slice the Manchego cheese into thin, bite-sized pieces. Tip: A sharp knife prevents crumbling.
- Once the bread is ready, let it cool for a minute, then drizzle lightly with olive oil. Tip: This adds a subtle richness.
- Place a slice of Manchego on each piece of bread or cracker.
- Top each cheese slice with a small dollop of quince paste.
- Arrange your tapas on a serving plate and serve immediately.
Kick back and enjoy the creamy, tangy cheese paired with the sweet quince paste—each bite is a contrast of textures and flavors. Try skewering them for a fun, shareable appetizer at your next gathering.
Creamy Manchego Mac and Cheese
Elevate your mac and cheese game with this creamy, dreamy Manchego twist that’s about to blow your mind. Bold flavors meet silky textures in under 30 minutes—let’s dive in.
Ingredients
- 2 cups of elbow macaroni
- a splash of olive oil
- 2 cups of shredded Manchego cheese
- 1 cup of heavy cream
- a couple of garlic cloves, minced
- 1 tbsp of butter
- a pinch of salt and pepper
- 1/2 cup of breadcrumbs for that crispy top
Instructions
- Preheat your oven to 375°F—this ensures a golden, bubbly finish.
- Boil the macaroni in salted water until al dente, about 8 minutes. Drain and toss with a splash of olive oil to prevent sticking.
- In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic burn!
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer before adding the shredded Manchego cheese. Stir until the sauce is smooth and creamy.
- Combine the cheese sauce with the cooked macaroni. Season with a pinch of salt and pepper. Tip: Taste as you go—Manchego is salty, so adjust accordingly.
- Transfer the mixture to a baking dish. Sprinkle breadcrumbs evenly on top for that irresistible crunch.
- Bake for 15-20 minutes, or until the top is golden and crispy. Tip: Let it sit for 5 minutes before serving—patience pays off with the perfect texture.
Zesty, rich, and with a crispy top that contrasts beautifully with the creamy interior, this dish is a showstopper. Serve it straight from the oven with a side of roasted veggies for a meal that’s as balanced as it is indulgent.
Manchego Stuffed Chicken Breast
Oh, you’re about to level up your chicken game with this Manchego Stuffed Chicken Breast. Bold flavors, juicy meat, and that cheese pull? Chef’s kiss.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of slices of Manchego cheese
- A splash of olive oil
- 1/2 cup of breadcrumbs
- 1 tsp of smoked paprika
- A pinch of salt and pepper
- 1/4 cup of chicken broth
Instructions
- Preheat your oven to 375°F. Pro tip: Letting your chicken sit at room temp for 10 minutes ensures even cooking.
- Slice a pocket into each chicken breast. Stuff with Manchego slices. Seal with toothpicks.
- Mix breadcrumbs, smoked paprika, salt, and pepper. Coat each breast in this mix.
- Heat olive oil in a skillet over medium-high. Sear chicken for 2 minutes per side until golden.
- Transfer to a baking dish. Pour chicken broth around them. Bake for 20 minutes. Tip: The broth keeps the chicken moist.
- Let rest for 5 minutes before slicing. This keeps all those cheesy juices inside.
Here’s the deal: The outside’s crispy, the inside’s oozy, and every bite’s a flavor bomb. Serve it over a bed of arugula for a peppery crunch that cuts through the richness.
Spanish Manchego and Chorizo Croquettes
Oozing with cheesy, spicy goodness, these croquettes are your next party hit. Crispy outside, molten inside—they’re impossible to resist.
Ingredients
- 2 cups of mashed potatoes (leftover works great!)
- 1 cup of grated Manchego cheese
- 1/2 cup of diced chorizo (get the spicy kind for a kick)
- A splash of whole milk
- A couple of eggs
- 1 cup of breadcrumbs (panko for extra crunch)
- 1 tbsp of olive oil (for frying)
- A pinch of salt (because flavor)
Instructions
- Mix mashed potatoes, Manchego, chorizo, and a splash of milk in a bowl. Tip: If the mix feels dry, add another splash of milk.
- Roll the mix into small logs. Chill for 30 minutes—this helps them hold shape.
- Beat eggs in a bowl. Dip each log in egg, then coat with breadcrumbs. Tip: Double coat for extra crunch.
- Heat olive oil in a pan over medium heat (350°F). Fry croquettes until golden, about 2-3 minutes per side. Tip: Don’t crowd the pan—fry in batches.
- Drain on paper towels. Sprinkle with salt while hot.
Devour these golden beauties warm. The Manchego melts into the chorizo, creating a smoky, creamy center. Serve with aioli for dipping or atop a salad for crunch.
Manchego Cheese and Fig Salad
Absolutely nobody has time for boring salads—shake up your greens with this Manchego Cheese and Fig Salad that’s all about bold flavors and zero fuss.
Ingredients
- A couple of cups of mixed greens
- A handful of fresh figs, quartered
- A few slices of Manchego cheese, torn into bite-sized pieces
- A splash of extra virgin olive oil
- A drizzle of balsamic glaze
- A pinch of sea salt
- A crack of black pepper
- A small handful of walnuts, roughly chopped
Instructions
- Grab a large bowl and toss in the mixed greens.
- Scatter the quartered figs and torn Manchego cheese over the greens.
- Drizzle with extra virgin olive oil and balsamic glaze—just enough to coat lightly.
- Sprinkle a pinch of sea salt and a crack of black pepper over the top.
- Finish by sprinkling the roughly chopped walnuts for that crunchy contrast.
- Tip: Toast the walnuts in a dry pan over medium heat for 2 minutes to enhance their flavor.
- Tip: If your figs aren’t super ripe, a quick roast at 350°F for 5 minutes will sweeten them up.
- Tip: Use your hands to tear the Manchego—it gives a more rustic, inviting look than perfect slices.
Velvety figs meet sharp Manchego in every bite, with walnuts adding a welcome crunch. Serve it on a platter for sharing, or pack it for a picnic that’s anything but ordinary.
Manchego and Serrano Ham Empanadas
Make your taste buds dance with these Manchego and Serrano Ham Empanadas—flaky, cheesy, and packed with bold flavors. Perfect for game day or a fancy snack attack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- A splash of ice water
- 1/2 tsp salt
- 1 cup grated Manchego cheese
- 1/2 cup diced Serrano ham
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F—get it hot for those golden empanadas.
- Mix flour and salt in a bowl. Toss in butter cubes, rubbing them in until it looks like breadcrumbs.
- Add ice water, a splash at a time, until dough comes together. Tip: Don’t overwork it; keep it chill.
- Roll dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
- Fill each circle with a sprinkle of Manchego and a pinch of Serrano ham. Fold, seal edges with a fork.
- Brush with beaten egg for that glossy finish. Tip: Egg wash is your friend for color and crunch.
- Bake for 20-25 minutes until golden and puffed. Tip: Let them rest a minute—they’re lava hot inside.
These empanadas are a crispy, melty dream with a salty kick from the ham. Serve with a drizzle of honey for a sweet contrast.
Roasted Red Pepper and Manchego Soup
Dive into this creamy, smoky bowl of comfort that’s as easy to make as it is delicious. Perfect for those chilly evenings or when you’re craving something bold and cheesy.
Ingredients
- 4 large red bell peppers, halved and seeded
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup grated Manchego cheese
- A splash of heavy cream
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 425°F. Place the bell peppers cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 25 minutes until the skins are charred.
- While the peppers roast, heat the remaining olive oil in a pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
- Peel the skins off the roasted peppers—tip: the charred bits add flavor, so don’t worry about getting every last piece.
- Add the peeled peppers to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender. Stir in the Manchego cheese until melted, then add the heavy cream for richness.
- Season with salt and pepper, then serve hot. Tip: Garnish with extra cheese and a drizzle of olive oil for Instagram-worthy presentation.
Hearty and velvety, this soup packs a punch with its smoky peppers and sharp Manchego. Try serving it with crusty bread for dipping or a side of arugula salad for a fresh contrast.
Manchego Cheese and Almond Stuffed Dates
Ready to level up your snack game? These Manchego Cheese and Almond Stuffed Dates are a sweet, salty, crunchy dream. Perfect for when you need a quick bite that feels fancy.
Ingredients
- a dozen Medjool dates, pitted
- a couple of ounces of Manchego cheese, cut into tiny sticks
- a handful of whole almonds, toasted
- a drizzle of honey
- a pinch of flaky sea salt
Instructions
- Preheat your oven to 350°F to toast the almonds for about 5 minutes, or until they’re golden and smell amazing. Let them cool.
- Slice each date open along one side to make a little pocket. Don’t go all the way through!
- Stuff each date with a piece of Manchego cheese and an almond. Press gently to close.
- Arrange the stuffed dates on a serving plate. Drizzle with honey and sprinkle with flaky sea salt.
- Tip: If the dates are too firm, microwave them for 10 seconds to soften. Tip: Swap honey for a balsamic glaze for a tangy twist. Tip: Serve these at room temperature to let the flavors shine.
Out of the oven, these dates are a mix of chewy, creamy, and crunchy. The honey adds a sticky sweetness that pairs perfectly with the salty cheese. Try serving them on a cheese board for an instant upgrade.
Manchego and Spinach Stuffed Mushrooms
Elevate your appetizer game with these bite-sized delights that pack a punch of flavor in every mushroom cap. Perfect for impressing guests or treating yourself, they’re a no-fuss, all-delicious kind of deal.
Ingredients
- 12 large white mushrooms, stems removed
- A couple of cups of fresh spinach, chopped
- 1 cup of shredded Manchego cheese
- A splash of olive oil
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- 1/4 cup of breadcrumbs
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat a splash of olive oil in a pan over medium heat, add the garlic, and sauté until fragrant, about 30 seconds.
- Toss in the spinach, cooking until just wilted, then remove from heat. Tip: Squeeze out excess water from the spinach to keep your mushrooms from getting soggy.
- In a bowl, mix the spinach, Manchego, breadcrumbs, salt, and pepper until well combined.
- Stuff each mushroom cap with the mixture, pressing down lightly to pack it in. Tip: Use a small spoon for easy filling and less mess.
- Bake for 20 minutes or until the cheese is bubbly and the tops are golden. Tip: For an extra crunch, broil for the last 2 minutes.
- Let cool for a couple of minutes before serving to avoid burns.
Fresh out of the oven, these mushrooms offer a crispy top with a gooey, savory center. Serve them on a rustic wooden board for that Instagram-worthy touch or as a sophisticated starter at your next dinner party.
Manchego Cheese and Pear Tart
Craving something sweet yet savory? This Manchego Cheese and Pear Tart blends creamy, tangy cheese with juicy pears for a bite that’s downright addictive.
Ingredients
- 1 1/2 cups all-purpose flour
- A pinch of salt
- 1/2 cup cold butter, cubed
- 3-4 tbsp ice water
- 2 ripe pears, thinly sliced
- 1 cup grated Manchego cheese
- A splash of olive oil
- 1 egg, beaten (for egg wash)
- A couple of thyme sprigs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Add cold butter cubes, using your fingers to rub them into the flour until it resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges.
- Prick the base with a fork, then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
- Remove the weights and parchment, brush the base with a bit of olive oil, then sprinkle half the Manchego cheese over it.
- Arrange pear slices over the cheese in a circular pattern. Sprinkle the remaining cheese on top.
- Brush the edges of the tart with beaten egg for a golden finish. Bake for 25-30 minutes, until the crust is golden and the cheese is bubbly. Tip: Let it cool slightly before slicing to keep the layers intact.
- Garnish with thyme sprigs before serving. Tip: Serve warm with a drizzle of honey for an extra flavor kick.
You’ll love the contrast between the crisp, buttery crust and the soft, sweet pears paired with the sharpness of Manchego. Try serving it with a side of arugula salad for a light, balanced meal.
Manchego and Garlic Shrimp Skewers
Fire up your grill for these Manchego and Garlic Shrimp Skewers—juicy, cheesy, and packed with flavor in every bite. Perfect for those summer nights when you crave something quick yet fancy.
Ingredients
- 1 lb large shrimp, peeled and deveined
- A couple of garlic cloves, minced
- A splash of olive oil
- 1/2 cup grated Manchego cheese
- 1 tbsp smoked paprika
- Salt, just a pinch
- Wooden skewers, soaked in water for 30 mins
Instructions
- Preheat your grill to medium-high, about 400°F.
- Thread the shrimp onto the soaked skewers, about 4-5 per stick.
- In a small bowl, mix the minced garlic, olive oil, smoked paprika, and salt. Brush this mix all over the shrimp.
- Grill the skewers for 2-3 minutes per side, until the shrimp turn pink and slightly charred.
- Sprinkle the grated Manchego cheese over the hot shrimp right after grilling, letting it melt slightly.
- Serve immediately with a squeeze of lemon or over a bed of arugula for a peppery contrast.
Perfectly charred with a smoky, garlicky kick, these skewers are a crowd-pleaser. The Manchego adds a nutty depth that pairs amazingly with the shrimp’s sweetness. Try serving them with a chilled glass of albariño to elevate the experience.
Manchego Cheese and Caramelized Onion Pizza
Nailed the combo of sweet and savory? This Manchego Cheese and Caramelized Onion Pizza does just that. Crispy crust, melty cheese, and those onions? Golden perfection.
Ingredients
- 1 pizza dough (store-bought or homemade, your call)
- A couple of tablespoons of olive oil
- 2 large onions, thinly sliced
- A pinch of sugar
- A splash of balsamic vinegar
- 1 cup of shredded Manchego cheese
- A handful of fresh arugula for topping
Instructions
- Preheat your oven to 475°F. Let it get hot—this is key for that crispy crust.
- While the oven heats, heat a couple of tablespoons of olive oil in a pan over medium heat. Add the thinly sliced onions and a pinch of sugar. Cook, stirring occasionally, until they’re golden and sweet, about 20 minutes. Tip: Slow and steady wins the race here—don’t rush the onions.
- Stir in a splash of balsamic vinegar to the onions for that extra depth of flavor. Remove from heat.
- Roll out your pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
- Spread the caramelized onions evenly over the dough, then sprinkle the shredded Manchego cheese on top.
- Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it—ovens can be sneaky.
- Once out of the oven, top with a handful of fresh arugula. Tip: The arugula adds a peppery bite that balances the sweetness of the onions.
Out of the oven, this pizza is a masterpiece of textures—crispy, gooey, and a bit peppery. Serve it with a cold beer or a crisp white wine for the ultimate experience.
Manchego and Asparagus Risotto
Alright, let’s dive into this creamy, dreamy Manchego and Asparagus Risotto that’s about to become your weeknight hero.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or veggie broth, kept warm
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A splash of white wine (about 1/4 cup)
- 1 cup grated Manchego cheese
- A couple of tbsp olive oil
- Salt and pepper, just enough to season
- 2 tbsp butter
Instructions
- Heat olive oil in a large pan over medium heat. Toss in the onion and garlic, sauté until they’re just soft, about 3 minutes.
- Add the Arborio rice, stirring to coat each grain in oil. Toast for 2 minutes until slightly translucent.
- Pour in the white wine, stirring constantly until fully absorbed. This is where the flavor starts building!
- Begin adding the warm broth, one ladle at a time. Stir frequently and wait until each addition is nearly absorbed before adding the next. This patience pays off in creaminess.
- After about 15 minutes, when the rice is almost tender, mix in the asparagus pieces. They’ll cook quickly, so keep an eye on them.
- Once the rice is al dente and the asparagus is bright green, remove from heat. Stir in the Manchego and butter until melted and creamy. Season with salt and pepper.
- Let it sit for 2 minutes off the heat. This rest period thickens the risotto perfectly.
Wow, this risotto is a texture dream—creamy with a slight bite from the al dente rice and crisp-tender asparagus. Serve it with an extra sprinkle of Manchego on top for that salty, nutty finish. Perfect for impressing at dinner or treating yourself to a fancy night in.
Manchego Cheese and Walnut Bread
Let’s dive into a loaf that’s all about bold flavors and crunch—Manchego Cheese and Walnut Bread. This isn’t your average bread; it’s a flavor-packed journey with every slice.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of grated Manchego cheese
- 1/2 cup of chopped walnuts
- 1 tbsp of sugar
- 1 tsp of salt
- 1 packet of instant yeast
- 3/4 cup of warm water (about 110°F)
- A splash of olive oil
- A couple of eggs for brushing
Instructions
- Mix the flour, sugar, salt, and yeast in a large bowl.
- Add the warm water and olive oil, then stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
- Tip: If the dough sticks, add a bit more flour, but don’t overdo it—you want it slightly tacky.
- Fold in the grated Manchego and chopped walnuts until evenly distributed.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled.
- Tip: No warm spot? Heat your oven to 200°F, turn it off, and let the dough rise inside with the door closed.
- Punch down the dough, shape it into a loaf, and place it on a baking sheet.
- Let it rise again for 30 minutes.
- Preheat your oven to 375°F.
- Brush the loaf with beaten egg for a shiny crust.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Tip: For extra crunch, sprinkle some extra cheese and walnuts on top before baking.
Zesty with a nutty crunch, this bread is a game-changer. Serve it warm with a drizzle of honey or as the star of your next cheese board.
Manchego and Apple Grilled Cheese Sandwich
Melt into this twist on a classic where sharp Manchego meets crisp apple slices, all hugged by golden, buttery bread. It’s the grilled cheese upgrade you didn’t know you needed.
Ingredients
- 2 slices of sourdough bread
- a couple of thin slices of Manchego cheese
- a few thin slices of a crisp apple (like Honeycrisp)
- a tablespoon of butter
- a splash of olive oil
Instructions
- Heat a skillet over medium-low heat. This ensures your sandwich gets crispy without burning.
- Butter one side of each sourdough slice. The butter side goes down in the pan.
- Layer the Manchego and apple slices on the unbuttered side of one bread slice. Keep the apple slices thin for the perfect crunch.
- Top with the second bread slice, buttered side up. Now, your sandwich is ready for the skillet.
- Drizzle a splash of olive oil into the skillet. It adds a subtle flavor and helps achieve that golden crust.
- Place the sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown.
- Flip carefully with a spatula. Cook the other side for another 3-4 minutes. The cheese should be melty, and the bread, perfectly toasted.
- Remove from the skillet. Let it sit for a minute before cutting. This keeps all the cheesy goodness inside.
Now, the sandwich boasts a crispy exterior with a gooey, cheesy center and a sweet, crunchy surprise from the apple. Try serving it with a drizzle of honey for an extra touch of sweetness.
Manchego Cheese and Honey Drizzled Toast
Feast your eyes on this: crispy toast meets creamy Manchego and sweet honey in a match made in snack heaven.
Ingredients
- A couple of slices of your favorite bread
- A handful of Manchego cheese, thinly sliced
- A generous drizzle of honey
- A splash of olive oil
Instructions
- Preheat your oven to 375°F to get it ready for toasting perfection.
- Lightly brush each bread slice with a splash of olive oil for that golden crunch.
- Toast the bread in the oven for about 5 minutes or until the edges are just starting to turn golden. Tip: Keep an eye on it to avoid over-toasting.
- Layer the thinly sliced Manchego cheese on top of each toast slice right after they come out of the oven. The residual heat will slightly melt the cheese. Tip: The thinner the slices, the quicker they’ll melt.
- Drizzle honey generously over the cheese-covered toasts. Tip: Warm the honey slightly if it’s too thick to drizzle easily.
- Serve immediately while the toast is still warm and the cheese is gooey.
Now, the toast is irresistibly crispy with a melt-in-your-mouth cheese layer, all balanced by the sweet honey drizzle. Try pairing it with a crisp white wine for an elevated snack experience.
Manchego and Olive Tapenade Bruschetta
Oozing with bold flavors, this bruschetta is your next party hit. Crispy bread meets creamy Manchego and briny olives—simple, yet unforgettable.
Ingredients
- 1 baguette, sliced into 1/2-inch pieces
- A couple of tablespoons of olive oil
- 1 cup of Manchego cheese, grated
- A splash of balsamic vinegar
- 1/2 cup of green olives, pitted and chopped
- 1 garlic clove, minced
- A pinch of red pepper flakes
Instructions
- Preheat your oven to 375°F. Lay the baguette slices on a baking sheet and brush each with olive oil. Toast for 5-7 minutes until golden and crisp.
- While the bread toasts, mix the grated Manchego, chopped olives, minced garlic, and red pepper flakes in a bowl. Add a splash of balsamic vinegar for a tangy kick.
- Once the bread is ready, top each slice with the Manchego-olive mixture. Pop back in the oven for 3-4 minutes, just until the cheese melts.
- Let the bruschetta cool for a minute before serving. This wait is crucial—it lets the flavors meld and prevents burnt tongues.
Crispy, cheesy, and with a hint of spice, these bruschettas are a texture dream. Serve them on a rustic board with extra olives for dipping, and watch them disappear.
Conclusion
How delightful it is to explore the versatility of Manchego cheese through these 17 mouthwatering recipes! Whether you’re a seasoned chef or a curious foodie, there’s something here to spark your culinary creativity. We’d love to hear which dishes stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the cheesy goodness with friends on Pinterest. Happy cooking!
