Mexican Queso Relleno Stuffed Cheese Recipe

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Mexican Queso Relleno Stuffed Cheese
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Ingredients
23
Count
Nutrition
1165
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Peel the red wax covering off the cheese. Cut an inch thick slice from the top and hollow it out slightly. Scoop out the cheese, leaving a shell 1/2 to 3/4 inch thick. Reserve the scooped out cheese for another use. Put the shell and lid in a large bowl of cold water to cover, and soak for 1 hour. Hard boil the eggs and drop them into cold water. When they are cool enough to handle, shell them. Carefully remove the whites, leaving the yolks whole. The best way to do this is with the fingers. Finely chop the whites and set both whites and yolks aside.
  2. Put the pork into a saucepan with enough water to cover and salt to taste. Cover and simmer until the meat is tender, about 30 minutes. Heat the lard or vegetable oil in a skillet and sauté the onion, bell pepper, and garlic until the onion is soft. If using the pimientos, add with the tomatoes. Add the tomatoes and cook until the mixture is quite thick, about 5 minutes. Drain the pork and reserve the stock. Add the onion and tomato mixture to the pork with the oregano, cloves, salt and pepper to taste, the chopped egg whites, olives, raisins, capers, and sherry, mixing well.
  3. Remove the cheese shell and lid from the water, drain and pat dry. Divide the meat mixture into three parts. Put one-third of it into the cheese, patting it down firmly. Halve the egg yolks. Make a layer of 6 halved yolks on top of the meat. Spoon in another third of the meat mixture and pat down lightly. Make a layer of the remaining 6 halved egg yolks, and top with the rest of the meat mixture. Place the lid on the cheese and rub the cheese all over with lard or oil. Wrap it in a double layer of cheesecloth, then place on a rack in a steamer, and steam over boiling water for 40 minutes.
  4. Meanwhile prepare the sauce: Heat the butter in a saucepan. Add the flour and cook, stirring constantly with a wooden spoon, for a minute. Do not let the flour brown. Add the reserved pork stock, making up the quantity with water to 2 cups, if necessary. Add the saffron the bell pepper or pimientos, salt and pepper to taste, and the olives. Cook, stirring frequently, for 15 minutes. Pour over the cheese just before serving.
  5. Lift the cheese out of the steamer and remove the cheesecloth. Place the cheese on a warmed serving platter and pour the sauce over it. To serve, cut the cheese in wedges. Serves 6 to 8.
  6. The Book of Latin American Cooking E.L. Ortiz.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1164.85 Kcal (4877 kJ)
Calories from fat 759.05 Kcal
% Daily Value*
Total Fat 84.34g 130%
Cholesterol 408.99mg 136%
Sodium 2663.83mg 111%
Potassium 967.62mg 21%
Total Carbs 13.34g 4%
Sugars 7.59g 30%
Dietary Fiber 1.71g 7%
Protein 85.87g 172%
Vitamin C 33.3mg 55%
Vitamin A 0.8mg 26%
Iron 14.6mg 81%
Calcium 1715.3mg 172%
Amount Per 100 g
Calories 239.44 Kcal (1002 kJ)
Calories from fat 156.03 Kcal
% Daily Value*
Total Fat 17.34g 130%
Cholesterol 84.07mg 136%
Sodium 547.56mg 111%
Potassium 198.9mg 21%
Total Carbs 2.74g 4%
Sugars 1.56g 30%
Dietary Fiber 0.35g 7%
Protein 17.65g 172%
Vitamin C 6.8mg 55%
Vitamin A 0.2mg 26%
Iron 3mg 81%
Calcium 352.6mg 172%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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