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Mini Manchgo & Membrillo Maíz Melts with a Mango Medley: Ann & Jason
While Culinary Couples members were munching on the mango medley served with mini Tostitos scoops, Ann & Jason mounted on their mission to make mini manchego and membrillo melts served on maíz tortillas. What a marvelous marriage of flavors!
These mini melts were made with love in personal cast iron skillets!
In case you are musing over the meaning of membrillo... it is a Spanish paste made from Quince fruit with sugar and lemon. It is measurably difficult to find in Tucson, but after meticulous searching we finally found it at Rum Runner.
3rd Place Winner (Tied): Culinary Couples Year Two - Best Appetizer! Recipe:
Mango Medley:
2 mangos - peeled, seeded, and diced
2 avocados - peeled, pitted, and diced
4-5 medium tomatoes or 2 large tomatoes - diced
1-2 jalapenos - seeded and minced
1/2 cup chopped fresh cilantro
3 gloves garlic, minced
1 t salt
2 T fresh lime juice
1/4 cup chopped red onion
3 T olive oil
In a medium bowl, combine mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Mini Manchego & Membrillo Maiz Melts:
Makes 8
16 small corn (maiz) tortillas
15 ounces shredded manchego cheese
Diced membrillo, found in specialty cheese shops (Rum Runner)
Heat olive oil or butter in a mini cast iron skillet over medium/low heat. Lay one corn tortilla down and sprinkle with shredded manchego and diced membrillo. Lay another corn tortilla on top. Once cheese is starting to melt, turn heat to low and continue to cook until tortilla is light brown and crispy. Flip and cook the other side. Cut into quarters and serve with mango medley.
