Mexican Queso Relleno Stuffed Cheese Recipes

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

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.

CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)

Steps:

• Split chayotes lengthwise in half. Put them in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again.
• Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup.
• When ready to cook, preheat oven to 425 degrees.
• In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
• Use this mixture to fill chayote halves. Pile filling up and smooth over.
• Combine remaining half cup of cheese with remaining half cup of bread crumbs. Sprinkle tops with mixture, patting to help it adhere. Dot tops of each half with butter.
• Arrange stuffed halves on lightly buttered baking dish. Place in oven and bake 20 minutes.