Queso Relleno (Yucatan Stuffed Edam with Two Sauces)
A baby Edam hollowed out and filled with spiced pork, olives and raisins, served with tomato sauce and a creamy white sauce.
- Time1 hr 20
- LevelMedium
- Costabout £0.69 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Take the cheeses out of the fridge for 30 minutes. Slice a lid off the top of each one. Scoop out the middle with a teaspoon, leaving a shell about 1 cm thick. Grate the scooped out cheese and keep it for the white sauce.
- 2
Heat the oil in a frying pan and cook the onion for 5 minutes. Add the garlic and pork and fry for 8 minutes until browned. Stir in the fresh tomatoes, raisins, olives, capers, cinnamon, cumin and salt. Cook for 10 minutes until thick and dry. Stir in the chopped egg and cool for 5 minutes.
- 3
Heat the oven to 180°C (160°C fan). Pack the filling into the cheese shells, put the lids on and wrap each one tightly in a double layer of foil. Stand them in a dish and bake for 20 minutes, until the cheese has softened but not melted away.
20 min - 4
For the tomato sauce, simmer the tinned tomatoes with the garlic and oregano for 15 minutes until thick.
15 min - 5
For the white sauce, melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk a little at a time and simmer for 5 minutes. Stir in the nutmeg and the grated cheese until melted.
- 6
Unwrap the cheeses, set on a plate and cut into wedges. Spoon over both sauces and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.