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Keshi Yena (Chicken Stuffed Cheese)

Keshi Yena (Chicken Stuffed Cheese)

An unusual and delicious way to use leftover roast chicken.

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

Prep: 10 days Cook: 25 days
Serves: 4 Save

Ingredients (12)

  • 3 T Vegetable Oil
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Onion
  • 2 T Raisins
  • 2 T Diced, Pimento Stuffed Green Olives
  • 3 cup Cooked Chicken, Shredded
  • 3 T Dill Pickles, Chopped
  • 2 T Tomato Paste
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 10 oz Gouda Cheese
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Directions

  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.