Entree: Curacao – Central Culinary Region – Keshi Yena (Stuffed Cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 small Edam cheese wheel, approx. 2 lb (900 g)
- 2 boneless skinless chicken breasts, approx. 12 oz (340 g) total
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 1 medium red bell pepper, about 6 oz (170 g), diced
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1/3 cup (50 g) raisins
- 1/4 cup (35 g) pitted green olives, sliced
- 2 tbsp (30 ml) capers, drained
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley
- 2 large eggs, beaten, approx. 3.5 oz (100 g)
- 1/2 cup (60 g) plain breadcrumbs
- 2 tbsp (30 g) butter, melted for glazing

Instructions

1. Poach the chicken breasts in simmering salted water or chicken stock for 12–15 minutes until cooked through; remove, cool slightly, then shred finely with forks and set aside.
2. Preheat the oven to 350°F (175°C). Using a sharp knife, cut a circular "lid" from the top of the Edam wheel and carefully hollow out the interior, leaving a 1/2 in (1.3 cm) shell; reserve the removed cheese for another use.
3. In a large skillet, heat 2 tbsp (30 ml) butter + 1 tbsp (15 ml) olive oil over medium heat. Add the chopped onion and red pepper and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste, then add the chicken stock and bring to a simmer. Add raisins, olives, capers, Worcestershire, cumin, nutmeg, salt and pepper; simmer until the mixture is slightly reduced, 4–6 minutes.
5. Transfer the shredded chicken to the skillet and stir to combine. Remove from heat, stir in chopped parsley, beaten eggs and breadcrumbs to bind; taste and adjust seasoning.
6. Spoon the warm filling into the hollowed Edam wheel, packing gently but not overflowing. Replace the cheese "lid" (if desired) or leave open and brush the exposed cheese with melted butter.
7. Place the filled cheese on a baking sheet and bake 25–35 minutes until the cheese is softened and the top is golden and bubbling. For extra color, broil 1–2 minutes, watching closely.
8. Let rest 5 minutes, then slice and serve hot, spooning some of the stuffed filling with each portion.