The Bolivian Rollo de Queso is a delightful snack of a light fluffy cheese filling rolled up inside a deliciously rich and slightly crumbly crust. Glazed with an egg wash spiked with aji chili pepper, it was a mainstay for our midafternoon snacks. — Provided by Eric Villegas, Culinary Specialist, on behalf of Physicians Mutual Insurance
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 egg yolks
- 2 tablespoons shortening
- 1/2 cup whole milk, warmed
- 2 egg whites
- 2 cups Monterey Jack cheese or similar cheese, grated
- 1 egg yolk
- 1 teaspoon aji amarillo or 1/2 teaspoon cayenne pepper
- 1 pinch kosher salt
- Salsa, optional
- Mix flour with baking powder and set aside. In a large bowl, mix together sugar, salt, egg yolks and shortening until well blended. Add warm milk to the bowl slowly along with flour, combining to make a soft dough. Divide dough in two and let cool for 20 minutes.
- Meanwhile, beat egg whites until stiff. Add cheese; mix and set aside.
- Roll out one portion of dough into a 12x8-in. rectangle on top of parchment paper. Spread half the egg whites and cheese in the center. Fold one end of dough to the middle, starting with a short side; fold the other end on top.
- Repeat with the remaining dough and egg-cheese mix.
- For the glaze, mix the egg yolk, aji and salt together with a bit of water. Brush both rolls with glaze and bake at 350° for 20 minutes. Yield: 12 servings
Originally published as Rollo de Queso in Taste of Home Cooking School Spring 2015, p26
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