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

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) Edam cheese (queso de bola), whole round
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium white onion, finely chopped, about 6 oz (170 g)
- 3 garlic cloves, minced (about 9 g)
- 2 large eggs, beaten, approx. 100 g total
- 2 slices white bread, crusts removed, soaked and squeezed, about 2 oz (60 g) bread
- 1/2 cup (80 g) raisins
- 1/4 cup (30 g) slivered blanched almonds
- 2 tbsp (30 g) capers, drained
- 1/3 cup (50 g) pitted green olives, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (4 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 g) butter (optional, for browning)
- 1/4 cup (60 ml) milk (for soaking bread)
- For the tomato-achiote sauce:
  - 1 (28 oz) can (796 g) crushed tomatoes
  - 2 tbsp (30 g) achiote paste (recado rojo)
  - 1 cup (240 ml) chicken broth
  - 1 small onion, quartered, about 4 oz (115 g)
  - 2 garlic cloves, smashed (about 6 g)
  - 1 bay leaf
  - 1 tsp (5 g) sugar
  - 2 tbsp (30 ml) sour orange juice (or 1 tbsp orange juice + 1 tbsp lime juice)
  - Salt and black pepper to taste
- For the rice side:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 2 3/4 cups (650 ml) water or chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (5 g) salt
- Garnish:
  - 2 tbsp (8 g) chopped fresh cilantro
  - Lime wedges for serving

Instructions

Short Description:
A classic Yucatecan main of a hollowed Edam (queso de bola) round stuffed with a savory picadillo of ground pork and beef, raisins, nuts and warming spices, baked and finished in a tomato-achiote sauce. Served with simple white rice to make a complete meal.

Regional Notes:
This Yucatan Peninsula version uses a whole Edam-style "queso de bola" and a picadillo that highlights sweet raisins and warm spices, finished with a tomato sauce spiked with achiote (recado rojo), a hallmark of Yucatecan cuisine. Unlike other regional rellenos that use poultry or seafood, the Yucatecan queso relleno centers on the cheese vessel filled with a pork-beef mixture and often includes olives, capers and almonds.

1. Preheat the oven to 350°F (175°C). Line a baking dish large enough to hold the cheese with foil.
2. Prepare the cheese: slice a 2–3 inch (5–7 cm) "lid" from the top of the Edam. Hollow out the interior with a spoon or small knife, leaving a 1/2 inch (1.3 cm) shell all around; reserve any trimmed cheese pieces (approximately 4–6 oz / 115–170 g) for the filling.
3. Make the filling binding: soak the bread in 1/4 cup (60 ml) milk, squeeze out excess and crumble into small pieces.
4. Heat 2 tbsp (30 ml) vegetable oil (or add 1 tbsp butter for flavor) in a large skillet over medium heat. Add the chopped onion and 3 minced garlic cloves and cook until translucent, about 4 minutes.
5. Add ground pork and ground beef to the skillet. Brown, breaking into small pieces, until cooked through and no pink remains, about 8–10 minutes. Drain excess fat if necessary.
6. Stir in cumin, cinnamon, ground cloves, oregano, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Add raisins, slivered almonds, capers, chopped olives, the soaked bread, beaten eggs, and the reserved chopped cheese trimmings. Cook 2–3 minutes more just to combine; remove from heat and let cool slightly.
7. Taste and adjust seasoning; the mixture should be moist but not runny. If too loose, add a tablespoon of breadcrumbs or a little extra shredded cheese.
8. Stuff the cooled meat mixture into the hollowed cheese, pressing firmly to remove air pockets. Replace the cheese "lid" and press to seal; secure with toothpicks if needed. If there are gaps, use small pieces of reserved cheese to plug them.
9. Place the stuffed cheese in the prepared baking dish and tent loosely with foil. Bake in the preheated oven 25–35 minutes, until the filling is hot and the cheese is warmed through.
10. While the cheese bakes, make the tomato-achiote sauce: in a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Sauté the quartered onion and 2 smashed garlic cloves until soft, about 5 minutes. Stir in the achiote paste and cook 1 minute to bloom the color.
11. Add crushed tomatoes, 1 cup (240 ml) chicken broth, bay leaf, sugar and sour orange juice. Bring to a simmer, reduce heat and cook 12–15 minutes until slightly thickened. Remove bay leaf and blend the sauce smooth with an immersion blender or in a blender if you want a silky texture. Season with salt and pepper to taste.
12. Remove the baked cheese from the oven, discard toothpicks, place on a serving platter and pour half of the warm tomato-achiote sauce over the top. Return to oven uncovered for 8–10 minutes to meld flavors and allow sauce to warm through.
13. Meanwhile, prepare the rice: in a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add rinsed rice and stir until lightly toasted, about 2 minutes. Add 2 3/4 cups (650 ml) water or broth and 1 tsp (5 g) salt, bring to a boil, then cover and reduce heat to low; simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
14. To serve, slice the Queso Relleno into wedges like a pie so each portion has cheese and filling. Spoon remaining tomato-achiote sauce over slices, serve with white rice, sprinkle with chopped cilantro and offer lime wedges at the table.
15. Leftovers: refrigerate cooled portions up to 3 days; reheat gently in a 325°F (160°C) oven covered in sauce to prevent drying.