You are here: Home » Recipes » Keshi Yena (Chicken Stuffed Cheese) Keshi Yena (Chicken Stuffed Cheese) Recipe by RelishKitchen Tested Yield 4 servings Prep 10 mins Cook 25 mins An unusual and delicious way to use leftover roast chicken. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This recipe is from the Avila Hotel, a lovely beach resort that was once the original governor's mansion. Ingredients 3 tablespoons vegetable oil1 -- green bell pepper, chopped1 -- red bell pepper, chopped1 medium chopped onion2 tablespoons raisinspimiento-stuffed green olives, chopped3 cups shredded cooked chicken3 tablespoons chopped dill pickles2 tablespoons tomato paste1/2 teaspoon salt1/4 teaspoon Coarsely ground black pepper16 slices thinly sliced deli-style Gouda cheese (about 10 ounces) Instructions 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.