Serrano Chips with Quince Preserves and Manchego

• 1/4 lb thinly sliced serrano ham
• About 1 1/2 cups vegetable oil
• 1 (1/2-lb) wedge Manchego cheese*, chilled
• 4 teaspoons quince preserves or membrillo** (quince paste)

1. Cut ham into 32 (3- by 2- by 2-inch) triangles.
2. Heat 1/4 inch of oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry ham in 4 batches, turning occasionally, until crisp and a shade darker, about 1 minute.
3. Transfer to paper towels to drain.
4. Using a cheese plane or vegetable peeler, shave 32 small pieces of cheese from wedge.
5. (Each piece should be about 1 inch square.)
6. Top each ham chip with 1/8 teaspoon quince preserves, then press cheese squares into preserves.
7. *Available at specialty foods shops.
8. **Available at The Spanish Table (206-682-2827; spanishtable.com).

serrano ham, vegetable oil, manchego cheese, quince preserves

Taken from www.epicurious.com/recipes/food/views/serrano-chips-with-quince-preserves-and-manchego-109006 (may not work)