Spanish manchego cheese turns up a lot in Veracruzan cooking, especially for melted toppings. (Some of it is actually a manchego-style cheese made in Mexico.) Manchego is now increasingly available in the United States; you even find it in some supermarkets. I wouldn’t try to substitute anything else in this simple, spirited dish from the Restorán Galera in Xico.
This dish could also be turned into an appetizer — a quesadilla-like filling for folded tortillas (freshly made, if possi