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Best Easy Queso Relleno Yucateco Recipe

Name: Best Easy Queso Relleno Yucateco Recipe
Total time: 210 min
Yield: 250 g
Ingredients: Edam cheese (whole, about 2 lb, top cut off and hollowed out, reserve cut piece) 1 piece; Ground pork 1.5 lbs; Onion (finely chopped) 1 cup; Tomato (seeded and diced) 1 cup; Hard-boiled eggs (chopped) 3 pieces; Olives (green, sliced) 0.5 cup; Raisins 0.25 cup; Lard or vegetable oil 2 tbsp; Almonds (slivered) 0.25 cup; Achiote paste 1 tbsp; Salt 2 tsp; Black pepper 1 tsp; Oregano (dried) 1 tsp; Cumin 0.5 tsp; Bay leaves 2 pieces; Chicken broth 4 cups

A hollowed Edam cheese stuffed with seasoned pork picadillo is one of Yucatán's most festive dishes. This family celebration meal is packed with protein and rich, savory flavors.

Cook 210 min Difficulty HARD 480 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

Edam cheese (whole, about 2 lb, top cut off and hollowed out, reserve cut piece) 1 piece
Ground pork 1.5 lbs
Onion (finely chopped) 1 cup
Tomato (seeded and diced) 1 cup
Hard-boiled eggs (chopped) 3 pieces
Olives (green, sliced) 0.5 cup
Raisins 0.25 cup
Lard or vegetable oil 2 tbsp
Almonds (slivered) 0.25 cup

Seasonings/Sauce

Achiote paste 1 tbsp
Salt 2 tsp
Black pepper 1 tsp
Oregano (dried) 1 tsp
Cumin 0.5 tsp
Bay leaves 2 pieces
Chicken broth 4 cups

Nutrition summary

Carbohydrates 6 g 5%

Protein 27 g 23%

Fat 38 g 72%

Serving size 250g

Cooking steps

1

Preheat oven to 350°F. Carefully slice off the top of the Edam cheese and hollow it out to create a cavity, leaving about a 1/2-inch shell. Reserve the cut piece to use as a lid.
2

Heat lard or oil in a large skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add ground pork and cook, breaking up meat, until browned.
3

Stir in tomato, achiote paste, salt, pepper, oregano, and cumin. Cook another 5 minutes, then add raisins, almonds, olives, hard-boiled eggs, and bay leaves. Pour in 1 cup of chicken broth and simmer on low, uncovered, for 15 minutes until mixture is nearly dry.
4

Let the pork picadillo cool slightly. Stuff the hollowed Edam cheese with the cooled filling, packing gently but firmly. Replace the reserved cheese lid to cover opening.
5

Place the stuffed cheese in a large Dutch oven or deep baking dish. Pour the remaining chicken broth around (not over) the cheese. Cover with a lid or foil and bake for 1.5 to 2 hours, basting occasionally and keeping heat steady, until cheese is very soft but holds its shape.
6

Remove the dish from the oven and let rest for 15 minutes before slicing. Serve with pan juices poured over each portion.

Personalized Q&A

Q. What's the key ingredient in this Queso Relleno Yucateco recipe?

The defining ingredient is the Edam cheese, which is hollowed out and serves as both the vessel and the main flavor anchor for the dish. The cheese's nutty, creamy character melds with the savory pork picadillo filling, delivering the dish's signature rich and festive taste.

Q. How do you prevent the cheese from overcooking or melting out?

Once stuffed, bake the Edam cheese covered in a moderate oven (350°F), with chicken broth around the base to maintain moisture and gentle heat. Cover with foil or a lid and baste to prevent the cheese from cracking or browning too fast. The cheese should be soft but not collapsed—allowing it to rest before slicing also helps maintain its shape.

Q. What texture should the pork picadillo have before stuffing the cheese?

The picadillo should be cooked until most of the added broth evaporates, yielding a moist but not watery consistency. This ensures the filling stays firm inside the cheese, preventing leaks and promoting even flavors as the dish bakes.

Q. How many calories and how much protein are there per serving?

Each serving provides about 480 kcal and 27g protein, making this a protein-rich festive meal. The protein-to-carb ratio and generous amount of cheese and pork deliver satisfying, hearty nutrition.

Best Easy Queso Relleno Yucateco Recipe

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