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KESHI YENA (STUFFED CHEESE)

Escrito por Equipo EditorialRevisado por Walter C

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KESHI YENA (STUFFED CHEESE)

KESHI YENA (STUFFED CHEESE). Alimento Base: Edam cheese, Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell. The cheese should resemble a hollowed out pumpkin. Sauté the remaining ingredients,...
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Tiempo de preparación 2 horas 30 minutos
Tiempo Total 2 horas 30 minutos
Raciones: 10 comensales
Plato: Edam cheese
Cocina: Aruba and Curaçao
Ingredients Method

Ingredientes
  

  • 2 sliced onions
  • 1 garlic clove
  • 1 chopped green pepper
  • 1 small Edam cheese 2 to 2 1/2 lbs
  • 2 lbs. shredded cooked chicken
  • 3 to matoes chopped and peeled
  • 1/4 cup sliced olives
  • 1 tablespoon capers
  • 1 tablespoon parsley
  • 1/4 minced hot pepper or hot sauce to taste
  • 1/2 cup raisins and chopped prunes
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 5 eggs

Method
 

  1. Preparation
  2. Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell. The cheese should resemble a hollowed out pumpkin.
  3. Sauté the remaining ingredients, except the eggs, in the butter; simmer for about 20 minutes.
  4. Beat 4 eggs and stir into the mixture.
  5. Spoon it into the cheese shell, replace the top and spread remaining beaten egg on top to seal.
  6. Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake at 350° F for 1 to 1 1/2 hours.
  7. The cheese will expand and flatten slightly but will keep its basic shape.
  8. Serve piping hot, cut into wedges.
  9. Leftovers are good reheated.