Keshi Yena Chicken Stuffed Cheese Recipes

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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

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

EASY KESHI YENA RECIPE



Easy Keshi Yena Recipe image

A spiced meat and Edam cheese main dish or appetizer from Aruba and Curacao

Provided by Annelotte Ellis

Categories     Appetizer     Main Course

Time 1h15m

Number Of Ingredients 16

1 pound chicken (white and dark meat or ground beef)
1 small onion (chopped)
1 green pepper (chopped)
1 clove garlic (chopped)
1 Tablespoon raisins
1/4 cup green pitted olives (coarsely chopped)
1 Tablespoon capers
1/2 Madame Janette pepper (or Scotch Bonnet)
1 Roma tomato (seeded and chopped)
1 Tablespoon ketchup
2 Tablespoon tomato paste
2 Tablespoon sweet relish
1 Tablespoon Dijon mustard
1 Tablespoon parsley (chopped)
1 tsp salt and pepper to taste
1/2 pound Edam cheese (shredded)

Steps:

  • If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.
  • Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.
  • Add the remaining ingredients except for the Edam cheese and parsley
  • Simmer for 15 minutes
  • Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)
  • Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.
  • Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)
  • Fill the dishes with the Edam, meat and spice mixture and top with grated Edam
  • Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread

Nutrition Facts : Calories 385 kcal, Carbohydrate 13 g, Protein 25 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 91 mg, Sodium 1558 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

KESHI YENA (ARUBA)



Keshi Yena (Aruba) image

This recipe is from week 14 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. Keshi Yena is traditionally made in a hollowed-out, four pound wheel of cheese. This updated version comes from Gasparito's Restaurant and Art Gallery in Aurba.

Provided by GiddyUpGo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 large onion
4 tablespoons butter
2 cups diced cooked chicken
1 large tomatoes, peeled and chopped
2 dill pickles, minced
1 large green pepper, seeded and finely chopped
8 large stuffed green olives, sliced
1 1/2 tablespoons garlic, minced
1 tablespoon capers, rinsed
1/4 cup golden raisin
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
1 cup chopped cashews
1 teaspoon fresh thyme, minced
1 lb gouda cheese, sliced

Steps:

  • Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
  • Stir in the rest of the ingredients, except for the cheese.
  • Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
  • Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.

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

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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KESHI YENA (CHICKEN STUFFED CHEESE) - RELISH
Aug 19, 2020 Directions. Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. …
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  • 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 (8-ounce) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuck in any cheese that hangs over the edge.
  • Place ramekins in a large pan. Add hot water halfway up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.


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