Manchego Cheese Cups with Chunky Chicken Salad
Manchego Cups Directions
  1. Preheat oven to 250 Degrees F.
  2. Freshly grate individual mounds of manchego cheese onto a silpat mat or non-stick baking sheet, (form a slightly mounded circle about the size of medium-size pancakes (4-5 inches in diameter)
  3. Bake cheese for 2 ½ to 3 minutes, or until golden brown and crispy (watch closely as it melts to avoid burning) TIP: If you remove the cheese from the oven too soon – before it turns golden grown and almost resembles crispy hash browns – you will end up with rubbery cheese that will appear greasy and not harden).
  4. Remove cheese from oven and use a very thin spatula to gently lift under the outside edges, working carefully inward toward the center of the cheese circle to maintain its shape.
  5. Promptly drape each cheese circle over the domes of an upside-down muffin tin (allow to cool completely). Note: I use mini muffin tins for appetizer-size cups, but you may use any size tin you wish. If using full-size muffin tins, more cheese will be needed).
  6. Once cheese cups are fully cooled, gently remove from the tin mold, using care to not break off the lovely lace-like edges.
  7. Fill each cheese cup with the chicken salad mixture and serve immediately.
Chicken Salad Directions
  1. Stir together chicken, tomatoes and onions – set aside
  2. Whisk together mayo, parsley, paprika, salt and pepper
  3. With a large spoon, scoop mayo mixture into chicken mixture and gently incorporate until chicken mix is fully coated
  4. Chill chicken salad in a covered bowl for at least one hour
  5. Scoop chilled chicken salad into cheese cups and garnish with optional sliver of baked cheese.
  6. Serve and enjoy on its own, or as an appetizer or side dish.