Manchego cheese, officially Queso Manchego, has grown steadily in popularity over the last several years. Produced in the La Mancha region of Spain and made from the milk of Manchego sheep, this cheese, with it’s firm yet buttery texture and flavor, is a perfect partner to fresh fruit, breads and crackers, and a huge array of wines and beers. Try Manchego on Matiz Spanish flatbread drizzled with honey. Add a bowl of  mixed olives. Use it in your favorite tapa recipes and add a pitcher of Sangria.

The younger Queso Manchego, aged 3 months, is an excellent melting cheese and is perfect for quesadillas. Other Manchegos are found aged up to 2 years. We carry 3 month and 6 month (known as Manchego Curado) and 1 year old (Viejo) Manchego.

When buying remember, authentic Manchego is produced only in the provinces within the La Mancha Region. The exterior of real Manchego will have an embossed pattern similar to that of woven grass. The top and bottom surfaces are often impressed with an “ear of wheat” design.

If you would like to try Manchego in an easy and very tasty recipe, read on.

Shrimp Quesadillas

(makes 6)

Preheat oven to 350 F.

Ingredients:
   1/4 C vegetable oil
   2 medium red onions – diced
   2 fresh jalapenos, stemmed and seeded and cut into rounds
   4 fresh poblanos chilies – stemmed and seeded and diced
   2 tsp pure chili powder such as Ancho
   1/2 C fresh lime juice
   1/2 C dry white wine
   4 T packed brown sugar
   1 lb medium shrimp shelled, deviened and cut into medium dice.
   12 flour tortillas (6 inch)
   1 C grated 3 month Manchego
    Salt, pepper and hot sauce (optional)

Heat oil. Add onions, both chilies, and chili powder. Stir and saute 5 minutes. Add lime juice, wine and sugar. Stir constantly until liquids are absorbed…about 10 minutes. Add shrimp and cook 3 more minutes or until shrimp are fully cooked. Do not overcook. Season with salt and pepper. Add hot sauce for a spicier dish.

Arrange 6 tortillas on a baking sheet and sprinkle with half the cheese. Spread 1/4 cup shrimp mixture over each and sprinkle with remaining cheese. Top with the last 6 torrtillas. Bake 5 to 7 minutes or until cheese is melted and tortillas are crisp. Remove from oven and top with a cool baking sheet to flatten. Quarter each quesadilla. Serve with sour cream or crema fresca.