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HOME > Recipes > Paprika Manchego with Pequillo Peppers and Spanish Olives

Paprika Manchego with Pequillo Peppers and Spanish Olives

Name: Crabby Jalapeno-Popper Mac
Ingredients: 8 slices meaty bacon (optional) 4 tbsp. butter 1 large shallot, finely chopped 3 cloves garlic, finely chopped Salt and pepper 3 tbsp. flour ¼ cup dry sherry or white wine 3 cups whole milk 2 jalapeño chiles, seeded and finely chopped 1 Fresno chile, seeded and finely chopped 3 oz. (6 tbsp.) cream cheese (I like Philadelphia), cut into pieces 1 lb. cavatappi (corkscrew pasta with lines) or macaroni with lines 2 cups shredded white sharp cheddar 2 cups shredded pepper Jack or Monterey Jack 1 lb. lump crabmeat or 1 lb. king crab meat (pulled from 2 lb. of legs), picked over for shells and cartilage Topping 1 cup grated Parmigiano-Reggiano 1 cup panko breadcrumbs 3 tbsp. butter, melted 1 tbsp. Old Bay Seasoning ¼ cup finely chopped fresh chives ¼ cup chopped fresh flat-leaf parsley or cilantro leaves Pickled mild or hot jalapeño slices

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

Paprika Manchego cheese
Piquillo peppers in water
EVOO – Extra Virgin Olive Oil
Minced garlic
Fresh thyme
Large Spanish olives stuffed with pimiento

Preparation

Thinly slice cheese. Drain and pat piquillos dry; thinly slice then combine with EVOO, garlic and thyme.

Serve peppers in small dish next to cheese with the olives in a second small dish alongside and toothpicks for serving.

Paprika Manchego with Pequillo Peppers and Spanish Olives

Ingredients

Preparation

The Tools You'll Need

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