Manchego Veggie tapas IIDid you think that last week’s list was absolutely delicious? Did you have the opportunity to try all the veggie “tapas” I recommended? Then get ready for more to come! Who said Spanish food was just about paella & meat?

6. Salmorejo – Vegetarian cold soup

This is similar to gazpacho but even tastier. Ensure it comes “sin jamón” (without ham), as many versions come with Serrano ham sprinkled on top.

7. Huevos rotos – Fried eggs with potatoes

Simple food at its best. Again ask for “sin jamón, por favor”.

8. Pimientos de padrón – Spicy bell peppers

If you’re the kind of person who likes surprises, this will surely be your tapa of choice. As some peppers are sweet and others spicy, you’re in for a fun ride!

9. Croquetas de espinacas – Spinach croquettes

Croquettes are a must have “tapa”. For veggie enjoyment, as for croquettes “de espinacas” or “de setas” (mushrooms). Yum!

10. Queso Manchego frito – Fried Manchego Cheese

Fried cheese is a commonly found “tapa” in the La Mancha region, home of the Manchego cheese. Try it with some marmalade on the side to maximize the enjoyment. Surely, the perfect end for a veggie “tapas” feast.

QUICK & TASTY #5 – Stuffed piquillo peppers with Manchego cheeese

Manchego CheeseI love piquillos.

These small, sweet fire-roasted red peppers are packaged only in Spain but – great news – jars of piquillos are available online and at specialty-food stores all across the US.

Piquillos taste fantastic with Manchego. Being sweet and smoky, they are the perfect shell for a creamy Manchego sauce.

Today I bring you a recipe for you to taste this delicacy. It’s very easy and can be prepared with an extra help for the little ones. My niece loves helping me to stuff the piquillos with the sauce, and she enjoys eating them afterwards too!

What you need: 

  • 1 jar (7 ounces) piquillo peppers, drained & patted dry
  • ½ cup grated Manchego
  • ½ cup whipped cream
  • ½ cup natural tomato sauce
  • 1 small onion, finely diced
  • Flour, 3 tbs
  • Extra virgin olive oil, 3 tbs
  • A pinch of nutmeg
  • Salt and pepper


  1. Heat up the extra virgin olive oil in a saucepan, add the onion and fry it slightly until it turns golden.
  2. Lower the heat and begin adding the whipped cream, a little at a time, mixing it constantly with a wooden spoon to achieve a smooth, glossy, creamy sauce.
  3. Add the Manchego to the sauce and let it cook slowly a little bit more – Manchego melts quickly so don’t overdo it. Once you’re happy with the texture achieved, add a pinch of nutmeg, salt and pepper to your taste. Then take it away from the fire and let it cool.
  4. Using a small spoon, fill each pepper with about 2 tablespoons of the mixture.
  5. Place on an oven tray and pour the natural tomato sauce on top of the stuffed piquillo peppers.
  6. Cook in a medium heat oven for 8 – 10 minutes.
  7. Serve immediately or cover and refrigerate until ready to serve, about 1 hour.