Keshi Yena Chicken Stuffed Cheese Recipes

KESHI YENA (CHICKEN STUFFED CHEESE)

Keshi Yena (Chicken Stuffed Cheese) image

Make and share this Keshi Yena (Chicken Stuffed Cheese) recipe from Food.com.

Provided by ddav0962

Categories One Dish Meal

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
2 tablespoons raisins
6 pimiento stuffed green olives, chopped
3 cups shredded cooked chicken
3 tablespoons chopped dill pickles
3 tablespoons tomato paste
1/2 teaspoon salt
coarsely ground black pepper
16 slices gouda cheese, thinly sliced deli-style (about 10 oz)

Steps:

Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool.
Grease 4 (8oz) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuckin any cheese that hangs over the edge.
Place ramekins in a large pan. Add hot water half-way up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.

Nutrition Facts : Calories 316.7, Fat 17.4, SaturatedFat 3.3, Cholesterol 78.8, Sodium 556.8, Carbohydrate 12.4, Fiber 2.3, Sugar 7.8, Protein 27.8

KESHI YENA (STUFFED EDAM CHEESE)

KESHI YENA (Stuffed Edam Cheese) image

This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!

Provided by SilentCricket

Categories Cheese

Time 2h30m

Yield 1 ball, 10-12 serving(s)

Number Of Ingredients 21

Ingredients

2 lbs edam cheese, in ball
2 lbs ground beef
1 tablespoon parsley
1 tablespoon capers (optional)
3 tomatoes, peeled and chopped
1/4 hot pepper, minced
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic, minced
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoon piccalilli relish
2 teaspoons Worcestershire sauce
2 tablespoons butter
5 eggs
1/4 raisins or 1/4 pitted prune
1/4 cup olive, sliced
salt
pepper
Tabasco sauce
margarine or oil

Steps:

Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
Saute the vegetables, seasonings, and beef.
Simmer for aprox.
20 minutes until the tomatoes are reduced.
Then remove from the stove and allow to cool slightly.
Beat 4 eggs and blend into this mixture.
Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
Place the cheese shell upright in the greased dish.
Fill with the vegetable/beef mixture.
Cover with the"lid" (cheese circle).
Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
OR---.
Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
VARIATION: Slice cheese about 1/4" inch in thickness.
Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
Place filling inside, cover with cheese and brush with beaten egg to seal.
Place in a pan of hot water and bake as directed above.

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