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Rollo de Queso

TOTAL TIME: Prep: 30 min. + cooling Cook: 45 min. YIELD: 12 servings
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. —Eric Villegas, Milwaukee, Wisconsin

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 2 large egg yolks
  • 2 tablespoons shortening
  • 1/2 cup whole milk, warmed
  • 2 large egg whites
  • 2 cups Monterey Jack cheese or similar cheese, grated
  • GLAZE:
  • 1 large egg yolk
  • 1 teaspoon aji amarillo or 1/2 teaspoon cayenne pepper
  • 1 pinch kosher salt
  • Salsa, optional

Directions

  • 1. 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 2 and let cool for 20 minutes.
  • 2. Meanwhile, beat egg whites until stiff. Add cheese; mix and set aside.
  • 3. Roll out 1 portion of dough into a 12x8-in. rectangle on top of parchment. Spread half the egg whites and cheese in the center. Fold 1 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.
  • 4. 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.

Nutrition Facts

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