STUFFED CHEESE POBLANOS
Enjoy these cheese stuffed poblanos that are served with tomato sauce - a flavorful Mexican side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
- Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
- Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
- Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
- To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.
Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 11 g, TransFat 0 g
YUCATáN STUFFED CHEESE
Number Of Ingredients 16
Steps:
- 1. Peel the outside wax off the cheese. Cut a 1/2-inch thick slice off the top for a lid. Hollow out the inside of the cheese to within 1/2 inch of the edge. Chop the inside cheese, reserve 1/2 cup for the sauce and store the rest. Set the cheese shell aside. 2. In a skillet, cook the pork, oregano, cayenne, and salt, stirring and breaking the pork into bits as it cooks until no longer pink, 3 to 4 minutes. Stir in the jalapeño, eggs, and capers. Spoon the mixture inside the cheese round. Replace the lid. Rub oil on the outside. 3. Wrap the stuffed cheese in cheese cloth and with the opening at the top, put in the top of a steamer with water in the bottom. Steam over medium heat 12-15 minutes, or until the cheese softens, but does not collapse (test gently with a fork). 4. Meanwhile, make the sauce. In a saucepan, stir together the chicken broth, masa harina, tomatoes, raisins, cloves, salt, and pepper. Bring to a boil, stirring, and cook until the sauce thickens slightly, 8 to 10 minutes. Add 1/2 cup of the reserved cheese and stir until melted, but do not boil. Remove from the heat. 5. To serve, remove the cloth from the cheese ball and place the cheese on a serving plate. Remove the lid. Pour the sauce over the cheese. Some will run onto the plate. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PANUCHOS (YUCATAN STUFFED TORTILLAS)
Make and share this Panuchos (Yucatan Stuffed Tortillas) recipe from Food.com.
Provided by BNLNikki
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
- Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
- Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
- *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.
Nutrition Facts : Calories 506, Fat 33.9, SaturatedFat 5, Cholesterol 35.8, Sodium 524.5, Carbohydrate 36.2, Fiber 3.5, Sugar 1.6, Protein 17.1
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
MEXICAN QUESO RELLENO STUFFED CHEESE
This dish, though popular for a long time in its birthplace, the Caribbean island of Curacao (where it is called Keshy Yena in the patois of the island), was introduced to Yucatan by Dutch and German coffee men sometimes in the last century. It's foreign origins are obvious in that a Dutch Edam cheese is the main ingredient, hollowed out and stuffed with a rich pork mixture. For some reason Yucatecans almost invariably use saffron rather than achiote, which is more characteristic of their kitchen, and they usually steam rather than bake the cheese; the sauce, too, is a further Mayan enhancement. The dish looks quite spectacular when brought to the table as the cheese expands during the cooking and, when cut into wedges and served, the soft cheese shell combines deliciously with the pork filling. All that is needed as an accompaniment is a salad.
Provided by Olha7397
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1615.2, Fat 114, SaturatedFat 64.9, Cholesterol 593.2, Sodium 3458.9, Carbohydrate 20.7, Fiber 2.5, Sugar 12.3, Protein 116.2
YUCATáN EGG-STUFFED TORTILLAS WITH PUMPKIN SEED SAUCE
Number Of Ingredients 10
Steps:
- 1. Prepare the tomato sauce. Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes. Reserve on a plate to cool. 2. In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Transfer to a blender. (Save the skillet for later use.) 3. To the blender, add the reserved pumpkin seeds, epazote, chile, and 1/2 cup of the broth. Process to a thick paste. Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce. Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes. Do not boil, or the sauce might curdle. (If it does, blend again.) Cover and reserve in the pan, off heat. 4. Reheat the tomato sauce. In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp. Stack on a plate. To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides. Lay the coated tortilla on a plate. Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter. Repeat until all are dipped, filled, and rolled. To serve, put 2 stuffed tortillas on each of 4 plates. Top with heated tomato sauce. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
More about "yucatán stuffed cheese recipes"
CHEESE STUFFED YUCA RECIPE - FOOD FANATIC
From foodfanatic.com
10 BEST MEXICAN CHAYOTE RECIPES | YUMMLY
From yummly.com
THE HIRSHON YUCATECAN STUFFED CHEESE – QUESO RELLENO
From thefooddictator.com
Estimated Reading Time 5 mins
THE YUCATECAN SECRET FOR ADDING CRISPY, CHEESY FLAVOR TO ANY TACO
From seriouseats.com
YUCATáN STUFFED CHEESE (QUESO RELLENOS DE YUCATáN) RECIPE | EAT …
From eatyourbooks.com
REGIONAL MEXICAN CUISINE: THE YUCATáN'S MAYAN SPLENDOR
From seriouseats.com
EASY STUFFED MANICOTTI {WITH A CHEESY FILLING ... - SPEND WITH PENNIES
From spendwithpennies.com
CHEESE STUFFED FRIED YUCA BALLS & CILANTRO DRESSING
From mydominicankitchen.com
GREAT LUNCH - GET YUCATAN STUFFED CHEESE STEW! - EL MESON DEL …
From tripadvisor.ca
YUCATAN FOOD & MAYAN FOOD MEGA GUIDE: 50+ UNMISSABLE DISHES
From foodfuntravel.com
YUCATáN: RECIPES FROM A CULINARY EXPEDITION - TASTE&TRAVEL MAGAZINE
From tasteandtravelmagazine.com
CHEESE-STUFFED GARLIC NAAN - SIMPLY DELICIOUS
From simply-delicious-food.com
YUCATáN - YUCATECAN STUFFED CHEESE - MEXICAN FOOD
From bellaonline.com
YUCATECAN CUISINE - YUCATAN TODAY
From yucatantoday.com
33 BEST YUCATAN FOODS & MAYAN DISHES IN MEXICO [2022]
From traveltomerida.com
YUCATáN QUESO – THIS LITTLE GOAT
From thislittlegoat.com
HOW TO MAKE THE BEST CHEESE STUFFED ZUCCHINI - FEELS LIKE HOME™
From feelslikehomeblog.com
STUFFED CHEESE//QUESO RELLENO YUCATECO RECIPE - CHEF'S PENCIL
From chefspencil.com
YUCATáN - YUCATECAN STUFFED CHEESE RECIPE - MEXICAN FOOD
From bellaonline.com
BEST TRADITIONAL MEXICAN FOOD FROM THE YUCATáN PENINSULA
From matadornetwork.com
CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED EGGPLANT, THE YUCATECAN WAY - YUCATáN MAGAZINE
From yucatanmagazine.com
BOLITAS DE YUCA Y QUESO (YUCA BALLS STUFFED WITH CHEESE)
From mycolombianrecipes.com
YUCATAN STYLE CHEESE STUFFED THREAD - VIDEO DAILYMOTION
From dailymotion.com
STUFFED CHEESE, YUCATAN-STYLE - RICK BAYLESS
From pinterest.com
BEAT THE HEAT IN YUCATáN WITH THESE COOL-DOWN RECIPES
From yucatanmagazine.com
YUCATECAN "QUESO RELLENO" (STUFFED EDAM CHEESE) RECIPE
From blog.xcaret.com
11 MUST-TRY DISHES OF MEXICO'S YUCATAN REGION - TRIPSAVVY
From tripsavvy.com
CHEESE STUFFED YUCA BALLS WITH CILANTRO AIOLI - LIVING SWEET …
From livingsweetmoments.com
STUFFED FRIED YUCA BALLS (YUQUITAS RELLENAS) RECIPE
From thespruceeats.com
SEASON 5 RECIPES: THE YUCATAN! ARCHIVES - RICK BAYLESS
From rickbayless.com
YUCATAN QUESO RELLENO / STUFFED CHEESE WITH GROUND …
From pinterest.com
YUCATAN STYLE CHEESE STUFFED THREAD - RUMBLE.COM
From rumble.com
SPANISH STUFFED ZUCCHINI WITH CHEESE | AN IRRESISTIBLE ZUCCHINI DISH
From spainonafork.com
MEXICAN FOOD: 16 MUST-TRY DISHES IN THE YUCATAN!
From goatsontheroad.com
HOW TO MAKE CHEESE STUFFED ZUCCHINI - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
QUESO RELLENO (YUCATECAN STUFFED CHEESE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRY THE STUFFED CHEESE - COYOTE MAYA, MERIDA TRAVELLER REVIEWS ...
From tripadvisor.ca
RICK BAYLESSSTUFFED CHEESE, YUCATAN-STYLE - RICK BAYLESS
From rickbayless.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love