Keshi Yena Stuffed Edam Cheese
Indulge in the savory delight of Keshi Yena Stuffed Edam Cheese, a Caribbean-inspired dish that's as comforting as it is flavorful. This baked masterpiece begins with a hollowed-out Edam cheese wheel, which is transformed into an edible vessel brimming with a mouthwatering filling of shredded chicken, sautéed vegetables, sliced green olives, sweet raisins, and a medley of spices. Enhanced with Worcestershire sauce and fresh parsley, the filling is bound together with breadcrumbs and reserved Edam cheese for creamy, cohesive perfection. The cheese is baked until warm and slightly golden, making every slice a rich and gooey treat. Perfect for dinner parties or a special family meal, this unique recipe showcases the fusion of textures and tastes, making it as visually impressive as it is delicious.
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Recipe Information
Ingredients
- 1 piece Edam cheese wheel
- 2 cups Cooked shredded chicken
- 1 medium White onion
- 1 medium Red bell pepper
- 2 tablespoons Tomato paste
- 0.5 cup Green olives
- 0.33 cup Raisins
- 2 tablespoons Fresh parsley
- 1 tablespoon Worcestershire sauce
- 2 cloves Garlic cloves
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh breadcrumbs
Instructions
Preheat the oven to 350°F (175°C).
Carefully cut off the top of the Edam cheese wheel to create a lid, and set it aside. Use a spoon to hollow out the cheese, leaving about 1/2 inch of cheese inside the shell. Shred the removed cheese and reserve it for the filling.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the shredded chicken, tomato paste, green olives, raisins, fresh parsley, Worcestershire sauce, salt, and black pepper. Cook for another 3 minutes until well mixed.
Add the reserved shredded Edam cheese and fresh breadcrumbs to the skillet. Stir until the filling becomes cohesive and slightly thickened. Remove from heat and let cool slightly.
Spoon the prepared filling into the hollowed-out Edam cheese shell, packing it tightly. Place the cheese lid on top to seal.
Wrap the stuffed cheese wheel in aluminum foil and place it in a baking dish. Bake in the preheated oven for 35 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown slightly on top.
Remove the Keshi Yena from the oven and let it rest for 5 minutes before serving. Slice into wedges and enjoy the gooey, flavorful dish with your favorite side.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.1 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2130 mg | 164% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
