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  Wheel of edam cheese 5 Pound
  Whole chicken breasts 2
  Chicken stock 4 Cup (64 tbs)
  Dried chicken bouillon cubes/Dried granulated chicken bouillon 2 Teaspoon, dried
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), peeled and minced
  Vegetable oil 1 Tablespoon
  Ground beef 1 Pound
  Raisins 1⁄4 Cup (4 tbs)
  Pimentos 2 Ounce
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried granulated beef bouillon/3 cubes dried beef bouillon dissolved in 1/4 cup hot water 1 Tablespoon
  Eggs 2 , beaten
  Masa harina 3⁄4 Cup (12 tbs), dehydrated (Treated Corn Flour)
  Chili salsa 1 Tablespoon

Cut a lid off the top of the cheese.
Using a sharp knife, remove and hollow out the cheese wheel until you have a shell of cheese approximately 3/4 inch thick.
Reserve the interior cheese for other uses.
Wrap the cheese shell and refrigerate until needed.
Place chicken breasts and the chicken stock in a saucepan, cover, and poach them for about 15 minutes to cook through.
Remove pan from heat and allow breasts to cool down in the stock.
When breasts are cool, remove the chicken, saving the stock.
Skin and bone the chicken, then shred the chicken meat.
Discard the skin and bones.
Place shredded meat in a serving bowl and set aside until ready to serve.
Put chicken stock back on the heat and reduce liquid, at a gentle boil, to 3 cups.
Stir the chicken bouillon into the hot stock.
When dissolved, set stock aside.
Preheat oven to 400 degrees.
In a large skillet over medium heat, fry the onions and garlic in 1 tablespoon oil until golden brown.
Raise the heat slightly, add the beef, and fry until beef is well browned.
Add the raisins, pimentos, salt, pepper, and beef bouillon, stirring well.
Pour in the eggs, stirring to scramble them into the meat mixture.
When eggs are cooked, take pan off the heat.
Take cheese out of refrigerator, unwrap, and peel off the waxy coating protecting the outside of the cheese.
Fill cheese with the warm meat mixture.
Place in a shallow baking dish and bake for about 10 minutes, until cheese is warm but not completely melted.
While cheese is baking, bring reduced chicken stock to a boil.
Stir in the masa harina.
Cover and let simmer 10 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 433 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.3%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 122.5 mg40.8%

Sodium 1236 mg51.5%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.27 g1.1%

Sugars 3.1 g

Protein 33 g65.2%

Vitamin A 16.1% Vitamin C 4.2%

Calcium 65.6% Iron 5.9%

*Based on a 2000 Calorie diet

Stuffed Cheese Recipe