Keshi Yena (Chicken Stuffed Cheese)

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 25 mins

An unusual and delicious way to use leftover roast chicken.

keshi yena
Mark Boughton Photography / styling by Teresa Blackburn

This recipe is from the Avila Hotel, a lovely beach resort that was once the original governor's mansion.


3 tablespoons vegetable oil
1 -- green bell pepper, chopped
1 -- red bell pepper, chopped
1 medium chopped onion
2 tablespoons raisins
pimiento-stuffed green olives, chopped
3 cups shredded cooked chicken
3 tablespoons chopped dill pickles
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon Coarsely ground black pepper
16 slices thinly sliced deli-style Gouda cheese (about 10 ounces)


  1.  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. 
  2.  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. 
  3.  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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