Ingredients

• 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)

Instructions

1. Cut ham into 32 (3- by 2- by 2-inch) triangles. 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. Transfer to paper towels to drain.
2. Using a cheese plane or vegetable peeler, shave 32 small pieces of cheese from wedge. (Each piece should be about 1 inch square.) Top each ham chip with 1/8 teaspoon quince preserves, then press cheese squares into preserves.
3. *Available at specialty foods shops. **Available at The Spanish Table (206-682-2827; spanishtable.com).
4. *Available at specialty foods shops.
5. **Available at The Spanish Table (206-682-2827; spanishtable.com).