Manchego cheese is kind of expensive. If you don’t want to spent the $$ on the Manchego, you can make these with a Monterey Jack. A friend of mine made them with Pepper Jack and they were even better.
Raspberry Chipotle, Manchego, Chicken & Bacon Tapas
1 pound roll store-bought roll of polenta (Melissa’s, Alessi or you can make your own, of course)
1 tablespoon butter
1 1/2 cups diced onions
1/2 pound boneless, skinless chicken breast, chopped
6 slices pre-cooked bacon, chopped
2 cups shredded Manchego cheese (divided use)
2/3 cup Roasted Raspberry Chipotle Sauce (Fischer & Wieser)
3 tablespoons pecan pieces
1 tablespoon chopped fresh cilantro
Preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray.
Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium. Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon.
Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese. Drizzle raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Serve on small plates, tapas style.
Makes 6 appetizer servings