Entree: Mexico – Campeche, Yucatan Peninsula Mexico – Queso Relleno (Stuffed Edam Cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 30 min

Total 2 hrs

Ingredients

1 whole round Edam cheese (queso de bola), approx. 2.5 lb (1.1 kg); hollowed for stuffing, with the removed cheese reserved for serving or sauce
1 lb (454 g) ground pork
1/2 lb (227 g) ground beef
3 tbsp (45 ml) vegetable oil or lard, divided; use vegetable oil as the selected option
1 medium onion, finely chopped (about 1 cup / 150 g)
3 cloves garlic, minced
1/2 cup (75 g) raisins
1/3 cup (45 g) blanched almonds, chopped
1/3 cup (50 g) pimiento-stuffed green olives, chopped
2 tbsp (30 g) capers, drained
1/2 cup (50 g) plain breadcrumbs
2 large eggs, beaten
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 cup (15 g) fresh parsley, chopped
Toothpicks or kitchen twine, for securing the cheese; remove before serving
For the tomato sauce:
1 lb (450 g) ripe tomatoes, coarsely chopped; use fresh tomatoes as the selected option (the listed canned diced tomatoes are an alternative)
1/2 medium onion, chopped (about 1/2 cup / 75 g)
2 cloves garlic
1 bay leaf
1/4 tsp ground allspice
1 tsp sugar (optional, to balance acidity)
2 tbsp (30 ml) olive oil
Salt and pepper to taste
For serving:
1 cup (185 g) long-grain white rice, uncooked (yields about 3 cups cooked) (estimated edible portion: 185 g)
4 medium potatoes, peeled and cut into large chunks, about 1.25 lb (570 g)
2 hard-boiled eggs, sliced (for garnish)

Instructions

1. Rinse the rice and cook it according to the package directions, using about 2 cups (475 ml) water. Keep warm.
2. Place the peeled potato chunks in salted water. Bring to a boil and simmer for 12–15 minutes, until tender. Drain and keep warm.
3. Heat 2 tbsp (30 ml) of the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and 2 minced cloves of garlic. Cook for 4–5 minutes, until softened and translucent.
4. Add the ground pork and beef. Break the meat apart with a spoon and cook for 6–8 minutes, until browned and no pink remains. Drain excess fat if needed, leaving a little in the pan.
5. Stir in the raisins, almonds, olives, capers, breadcrumbs and beaten eggs. Add the cinnamon, cloves, cumin, oregano, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring, for 3–4 minutes, until heated through and the eggs are slightly set. Remove from the heat, stir in the parsley, and taste for seasoning.
6. Heat the oven to 350°F (180°C). Line a small roasting pan with foil.
7. With a sharp, narrow knife, cut a circular lid about 2–3 in (5–7 cm) across from the top of the Edam cheese. Carefully hollow out the cheese, leaving a shell about 1/2–3/4 in (1.5–2 cm) thick on the sides and bottom. Reserve the removed cheese for serving or for melting into sauces.
8. Spoon the warm picadillo into the hollowed cheese, packing it gently without overfilling. Replace the cheese lid and secure it with toothpicks or kitchen twine.
9. Brush the outside of the cheese with the remaining 1 tbsp (15 ml) vegetable oil. Set it in the prepared pan, tent loosely with foil and bake for 25–35 minutes, until the filling is hot and the cheese is warmed and slightly softened while still holding its shape.
10. While the cheese bakes, blend the chopped tomatoes, half onion and 2 cloves garlic until smooth. Heat the olive oil in a saucepan over medium heat, add the tomato mixture, bay leaf and ground allspice, and simmer gently for 10–12 minutes, stirring occasionally. Add the optional sugar if desired and season with salt and pepper to taste. Remove the bay leaf.
11. Remove the cheese from the oven and take out the toothpicks or twine. Place it on a serving platter and spoon some tomato sauce around and over it. Garnish with the sliced hard-boiled eggs. Serve with the cooked rice and potatoes, and pass the remaining sauce at the table.
12. To serve, cut the stuffed cheese into wedges with a knife warmed under hot water for cleaner slices. Serve each portion with rice, potatoes and extra sauce.