Best Mexican Queso Relleno Stuffed Cheese Recipes

MEXICAN QUESO RELLENO STUFFED CHEESE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• The Book of Latin American Cooking E.L. Ortiz.

CHILES RELLENOS STUFFED WITH MEXICAN QUESO

Steps:

• Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep heavy large skillet over medium heat until it shimmers.
• Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
• Taste, and season with pepper, and more salt, if desired.
• Set aside, but keep warm over low heat.
• Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
• Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
• Carefully rub off skins from chilies, leaving stems attached.
• Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
• Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
• Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
• Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
• While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
• Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
• Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
• When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
• Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
• Transfer chilies with a slotted spoon to paper towels to drain.
• Meanwhile, re-heat sauce.
• Ladle sauce onto plates and place a chili on top of sauce.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.