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

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)
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 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 the tomato sauce:
  - 1 lb (450 g) ripe tomatoes, coarsely chopped (or 2 14-oz / 400 g cans diced tomatoes)
  - 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)
  - 4 medium potatoes, peeled and cut into large chunks, about 1.25 lb (570 g)
  - 2 hard-boiled eggs, sliced (for garnish)

Instructions

Short Description:
A Campeche-style Queso Relleno: a hollowed Edam (queso de bola) filled with a savory-sweet picadillo of ground meats, raisins, nuts and capers, baked until warm and served with a lightly spiced tomato sauce and rice and potato sides.

Regional Notes:
This Yucatan Peninsula (Campeche) variation uses Edam cheese (queso de bola) filled with a picadillo combining ground pork and beef, raisins and almonds, plus capers and olives—classic sweet-savory Yucatecan contrasts—finished with a simple tomato-based sauce rather than heavy cream or béchamel. The inclusion of rice, boiled potatoes and sliced hard-boiled eggs for garnish follows local presentation in Campeche.

1. Prepare the rice and potatoes: rinse 1 cup (185 g) rice and cook per package directions (about 2 cups / 475 ml water). Meanwhile, place potato chunks in salted water, bring to a boil and simmer until tender, about 12–15 minutes; drain and keep warm.
2. Make the picadillo filling: heat 2 tbsp (30 ml) vegetable oil or lard in a large skillet over medium heat. Add the chopped onion and 2 minced garlic cloves; cook until soft and translucent, about 4–5 minutes.
3. Add the ground pork and ground beef to the skillet. Break up with a spoon and brown thoroughly, about 6–8 minutes, until no pink remains. Drain excess fat if needed, leaving a little to carry flavor.
4. Stir in the raisins, chopped almonds, chopped olives, capers, breadcrumbs and beaten eggs. Sprinkle in cinnamon, cloves, cumin, oregano, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring, until mixture is heated through and the eggs are set slightly, about 3–4 minutes. Remove from heat and stir in chopped parsley. Taste and adjust seasoning.
5. Preheat the oven to 350°F (180°C). Line a small roasting pan with foil.
6. Prepare the Edam cheese: with a sharp, narrow knife, cut a circular lid from the top of the cheese round (about 2–3 in / 5–7 cm diameter). Carefully scoop out a hollow from the cheese, leaving a 1/2–3/4 in (1.5–2 cm) shell all around and at the bottom to preserve structure. Reserve the removed cheese scraps for serving or to melt into sauces.
7. Fill the cheese: spoon the warm picadillo into the hollowed cheese, packing gently but not overstuffing. Replace the cheese lid; secure with toothpicks or tie with kitchen twine to hold shape.
8. Brown and bake the filled cheese: brush the cheese surface with remaining 1 tbsp (15 ml) oil. Place the stuffed cheese in the prepared roasting pan, tent loosely with foil and bake in the preheated oven for 25–35 minutes, until the filling is hot and the cheese is warm and slightly softened but still holding shape.
9. While the cheese bakes, make the tomato sauce: in a blender or food processor, combine chopped tomatoes (or canned tomatoes), 1/2 onion, 2 garlic cloves and blend until smooth. Heat 2 tbsp (30 ml) olive oil in a saucepan over medium heat, add the blended tomato mixture, bay leaf and ground allspice. Simmer gently 10–12 minutes, stirring occasionally. Season with 1 tsp sugar if desired, salt and pepper to taste; remove bay leaf.
10. Finish and serve: remove the stuffed cheese from the oven and discard toothpicks/twine. Place the cheese on a serving platter. Spoon some tomato sauce around and over the top so it pools at the base. Garnish with sliced hard-boiled eggs. Serve with cooked white rice and boiled potato chunks on the side; pass extra tomato sauce at the table.
11. To portion: slice the stuffed cheese into wedges using a knife warmed under hot water for cleaner cuts. Each wedge will contain melted cheese and savory picadillo—serve with rice, potatoes and extra sauce.