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News Americas, NEW YORK, NY, Weds. July 3, 2019:  This week we take you on a culinary tour to Curacao where we spotlight on one of their favorite dishes there – Keshi Yena or Chicken Stuffed Cheese. Here’s what you will need to make it.

INGREDIENTS

3 tablespoons vegetable oil

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium chopped onion

2 tablespoons raisins

Pimiento-stuffed green olives, chopped

3 cups shredded cooked chicken

3 tablespoons chopped dill pickles

2 tablespoons tomato paste

½ teaspoon salt

¼ teaspoon Coarsely ground black pepper

16 slices thinly sliced deli-style Gouda cheese (about 10 ounces)

METHOD

Heat oil in a large skillet.

Add peppers and onions and sauté 5 minutes.

Add raisins, olives, chicken, pickles, tomato paste and salt.

Cook 5 minutes and then let cool.

Grease 4 (8-ounce) ramekins.

Line ramekins with 12 slices of cheese.

 Fill with chicken mixture.

Top with remaining slices of cheese, tucking in any cheese that hangs over the edge.

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.

Bon Appetite.

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