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

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Total 2 hrs

Ingredients

- 1 whole Edam (queso de bola), approx. 2 lb (900 g)
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 2 tbsp (30 ml) vegetable oil, plus more if needed
- 1 large white onion, approx. 8 oz (225 g), finely chopped (divided: half for filling, half for sauce)
- 4 cloves garlic, minced, approx. 0.7 oz (20 g) (divided)
- 1/2 cup (75 g) golden raisins
- 1/4 cup (60 g) capers, drained
- 1/3 cup (50 g) green olives, chopped (pimiento-stuffed or manzanilla)
- 1/2 cup (60 g) blanched slivered almonds, toasted
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 4 large eggs, hard-boiled, peeled and chopped, approx. 7 oz (200 g)
- 1/4 cup (60 ml) dry white wine or chicken stock
- Salt and freshly ground black pepper, to taste
- For the sauce:
  - 2 tbsp (30 ml) vegetable oil or butter
  - 1/2 tsp (1 g) ground cumin (optional, for regional warmth)
  - 1 can (14 oz/400 g) crushed tomatoes
  - 1 tbsp (15 ml) tomato paste
  - 1 cup (240 ml) chicken or beef broth
  - 1 bay leaf
  - 1 tsp (4 g) sugar
  - Salt and pepper to taste
- For rice (side):
  - 1 1/2 cups (300 g) long-grain white rice, uncooked
  - 3 cups (720 ml) water or chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (6 g) salt
- Garnish and serving:
  - Fresh cilantro or parsley, chopped, 2 tbsp (8 g)
  - 2 hard-boiled eggs, sliced, approx. 3.5 oz (100 g)
  - Lime wedges (optional)

Instructions

Short Description:
A classic Yucatecan main course of a whole Edam (queso de bola) hollowed and filled with a savory mixture of ground meats, raisins, capers, olives and chopped hard-boiled eggs, baked and served with a warm tomato-based sauce and rice.

Regional Notes:
This Quintana Roo version follows the Yucatan Peninsula tradition of using Edam (queso de bola) and a sweet-savory filling (raisins, capers, olives) that reflects colonial Dutch and Spanish influences blended with local tastes. Unlike simpler stuffed-cheese versions, this recipe includes a tomato-broth sauce and is served as a full entree with rice, consistent with regional presentations.

1. Start the rice: rinse the rice until water runs clear. In a medium pot, heat 1 tbsp (15 ml) oil over medium heat, add the rice and toast 1–2 minutes, add 3 cups (720 ml) water or broth and 1 tsp (6 g) salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Keep covered and set aside.
2. Preheat the oven to 350°F (175°C).
3. Prepare the cheese shell: place the Edam on a cutting board. Cut a circular "lid" from the top (about 1.5–2 in / 4–5 cm diameter). Using a spoon or corer, carefully hollow the interior, leaving an even shell about 1/2 in (1.2 cm) thick. Reserve the removed cheese pieces; chop them finely and set aside (they will be mixed into the filling).
4. Make the filling: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add half the chopped onion (approx. 4 oz / 110 g) and 2 cloves (approx. 10 g) minced garlic; sauté until translucent, 4–5 minutes. Add the ground pork and ground beef (454 g + 227 g), breaking up with a spoon. Brown thoroughly, about 8–10 minutes.
5. Season and add mix-ins: stir in oregano, cinnamon, ground cloves, salt and pepper. Add the raisins (1/2 cup / 75 g), capers (1/4 cup / 60 g), chopped olives (1/3 cup / 50 g), toasted almonds (1/2 cup / 60 g), chopped hard-boiled eggs (4 eggs / 200 g) and the reserved chopped cheese pieces. Pour in 1/4 cup (60 ml) white wine or stock to deglaze and cook off for 2–3 minutes. Taste and adjust seasoning. Remove from heat and let the filling cool slightly so it firms for stuffing.
6. Stuff the cheese: firmly pack the meat mixture into the hollowed cheese, pressing to eliminate air pockets. Replace the cheese "lid" and secure with toothpicks or kitchen twine where needed. Place the stuffed cheese in a shallow baking dish.
7. Prepare the tomato-based sauce: in a medium saucepan, heat 2 tbsp (30 ml) oil or butter over medium heat. Add the remaining half onion and remaining garlic; sauté until soft, 4–5 minutes. Stir in optional cumin, crushed tomatoes (14 oz / 400 g), tomato paste (1 tbsp / 15 ml), broth (1 cup / 240 ml), bay leaf, and 1 tsp (4 g) sugar. Season with salt and pepper. Bring to a simmer and cook 10–12 minutes to meld flavors. Remove bay leaf and, if you prefer a smoother sauce, blend briefly with an immersion blender.
8. Assemble for baking: pour about 1/2 to 1 cup (120–240 ml) of sauce into the bottom of the baking dish to create steam and prevent sticking. Spoon additional sauce over the top of the stuffed cheese, coating evenly.
9. Bake: cover the dish loosely with foil and bake at 350°F (175°C) for 25–35 minutes, until the filling is hot and the cheese shell is warmed through and slightly softened (do not overbake to the point the whole cheese collapses). For a light browning, remove foil for the last 5–7 minutes.
10. Rest and slice: let the Queso Relleno rest 10 minutes after baking. Remove toothpicks/twine, slice into 6 wedges and spoon warm sauce over each portion.
11. Serve: plate wedges with a scoop of the cooked white rice (and optional black beans on the side), garnish with sliced hard-boiled eggs and chopped cilantro or parsley, and offer lime wedges at the table.

Enjoy a Quintana Roo classic—sweet-savory stuffed Edam with a warm tomato sauce that makes a complete, colonial-influenced Yucatecan main course.