Queso Oaxaca Stuffed Pasillas
WHAT YOU NEED
- For the syrup:
- 1 tbsp honey
- 1 cup water
- 1/2 cup piloncillo
- 1 cinnamon bark
- 1 thyme sprigs, dried
- 1 clove, Whole
- 1 star anise
- For the Chiles:
- 1 liter water
- 4 Tbsp Piloncillo
- 1 tbsp brown cane sugar
- 15 Chile Pasilla Oaxaqueno
- ¼ lb Queso Oaxaca, cubed
- 1 cup Epazote leaves, chopped
- To garnish:
- 30 Epazote leaves, fried
- Fresh thyme flowers
- ¼ cup crumbled Cacique Queso Fresco
HOW TO MAKE IT
- For the Syrup: Under medium heat, add water, honey, piloncillo , thyme, cloves and anise to a saucepan. Once it comes to a boil, reduce heat and simmer and reduce for 10 minutes. Discard the thyme, cloves and anis, then allow to cool.
- For the Chiles: Boil water with piloncillo and sugar. Drop in the Chiles and allow them to boil for 5 minutes. Remove from heat, cover pot and allow the chiles to soak for another 20 minutes, until the chiles have softened. Once the chiles have softened, remove from hot water and allow them to cool for a few minutes.
- Combine Cacique Queso Fresco with chopped Epazote leaves.
- Make a slit on the chiles from top to bottom, then stuff with 3 oz. of Cacique Oaxaca. Drizzle syrup on top of cheese and broil for 2 minutes, until cheese has melted. Remove from stove and allow any excess juice from the Chiles to drain.
- Top with an extra drizzle of syrup and garnish with fresh thyme flowers, fried Epazote leaves and crumbled Cacique Queso Fresco.
