The "inspiration " for this recipe appeared in the October 2004 issue of Cooking Light. However, that version had some serious flavor and texture challenges. I switched out tarragon for sage, sauted my onion in butter, and added grated Manchego instead of boring cubed Monterey Jack to give it some originality and nuttiness that played well with the pancetta. And, truth be told, I will use any excuse to eat Manchego. I also simplified the cooking method. This is one of my "signature" dishes that I love cooking for and sharing with others.

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