Keshi Yena (Chicken Stuffed Cheese)

keshi yena
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins

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


3tablespoons vegetable oil
1-- green bell pepper, chopped
1-- red bell pepper, chopped
1medium chopped onion
2tablespoons raisins
pimiento-stuffed green olives, chopped
3cups shredded cooked chicken
3tablespoons chopped dill pickles
2tablespoons tomato paste
1/2teaspoon salt
1/4teaspoon Coarsely ground black pepper
16slices 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.

Nutritional Info *per serving

  • Calories 600
  • Glycemic Load 2
  • Fat 35g
  • Saturated Fat 13g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 8g
  • Cholesterol 170mg
  • Sodium 1910mg
  • Potassium 370mg
  • Carbohydrate 15g
  • Fiber 2g
  • Sugars 8g
  • Protein 57g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 110%
  • Calcium 50%
  • Iron 15%