Stuffed Cheese Recipe
Ingredients
| 5 pound wheel of Edam cheese | ||
| 2 whole chicken breasts | ||
| Chicken stock | 4 Cup (16 tbs) | |
| 2 teaspoons dried granulated chicken bouillon or 2 cubes dried chicken bouillon | ||
| Onions | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), peeled | |
| Vegetable oil | 1 Tablespoon | |
| Ground beef | 1 pound | |
| Raisins | 1/4 Cup (16 tbs) | |
| Pimentos | 2 Ounce | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 tablespoon dried granulated beef bouillon or 3 cubes dried beef bouillon dissolved in 1/4 cup hot water | ||
| 2 eggs, lightly beaten | ||
| Masa harina | 3/4 Cup (16 tbs), dehydrated | |
| Chili Salsa | ||
Directions
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.
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.
Chef
