Stuffed Cheese - {Keshi Yena}

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Sliced onion
1 teaspoon	5ml	Minced garlic
1/3 cup	48g / 1.7oz	Chopped bell pepper
1 teaspoon	5ml	Minced seeded stemmed habañero chile - - (scant)
2 tablespoons	30ml	Sliced green olives
1 1/2 teaspoons	7.5ml	Capers
1 1/2 teaspoons	7.5ml	Chopped parsley
1/4 cup	40g / 1.4oz	Raisins
2 teaspoons	10ml	Tomato paste
2		Canned peeled tomatoes - chopped
1 teaspoon	5ml	Worcestershire sauce
1 tablespoon	15ml	Ketchup
1 tablespoon	15ml	Mustard
1 lb	454g / 16oz	Cooked shredded chicken
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs
1		Edam cheese - (2 lbs)

Recipe Instructions

Heat the oil in a medium skillet. Cook the onion, garlic, bell pepper and habañero until soft, about 6 to 7 minutes. Stir in the olives, capers, parsley, raisins, tomato paste, chopped tomatoes, Worcestershire sauce, ketchup, mustard and chicken. Cover and simmer on low heat for 20 minutes, stirring often to avoid burning the bottom. Season with salt and pepper to taste. Cool to room temperature, then beat the eggs and stir in.

Heat the oven to 350 degrees. Cut the cheese into slices one-fourth inch thick. Line the bottom and sides of an 11- by 11-inch (2 1/2-quart) baking dish with two-thirds of the slices. Spoon the filling over. Cover the top with the remaining cheese slices.

Place the baking dish in the oven and bake 40 minutes, until the cheese is soft and golden brown.

Serve hot with toasted French bread slices or tortillas.

This recipe yields 6 to 8 servings.

Each of 8 servings: 588 calories; 46 grams protein; 10 grams carbohydrates; 1 gram fiber; 40 grams fat; 22 grams saturated fat; 201 mg. cholesterol; 1,277 mg. sodium.

Source:
The Los Angeles Times, 01-21-2004

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