Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Keshi Yena (Stuffed cheese)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) cooked shredded chicken (white and dark meat combined), approximate usable weight
- 1 (1.5 lb / 680 g) whole Edam or Gouda round (or equivalent wheel), rind left on for stuffing OR 10–12 oz (280–340 g) sliced Edam if rounding not available
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 medium red bell pepper, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) chicken broth
- 1/4 cup (60 ml) tomato paste
- 1/4 cup (60 ml) dry white wine or additional chicken broth
- 1/3 cup (50 g) green olives, sliced
- 2 tbsp (30 g) capers, rinsed
- 1/4 cup (40 g) raisins
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) Worcestershire sauce or soy sauce
- 2 large eggs (approx. 100 g total), lightly beaten (optional, to bind filling)
- Butter for greasing and brushing

Instructions

1. If using a whole cheese round, create a lid by cutting a circle from the top and carefully scoop out most of the interior cheese to form a hollow shell (reserve removed cheese for melting over the top or snacking). If using sliced cheese, preheat a small baking dish that will hold the stuffed filling and plan to cover with overlapping slices.
2. Heat vegetable oil and butter in a large skillet over medium heat. Add chopped onion and red bell pepper and sauté until softened, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in shredded chicken, tomato paste, white wine (or broth), and chicken broth. Add cumin, coriander, black pepper, Worcestershire sauce (or soy), salt, olives, capers, and raisins. Reduce heat and simmer until most liquid evaporates and the mixture is moist but not soupy, about 6–8 minutes. Taste and adjust seasoning. Stir in chopped parsley and beaten eggs if using to bind; remove from heat.
4. Pack the warm chicken mixture tightly into the hollowed cheese shell (or into the prepared baking dish if using sliced cheese). If using a cheese round with a lid, replace the lid and seal edges with a little softened butter; if using slices, cover the top of the filling completely with overlapping cheese slices, trimming to fit.
5. Transfer the filled cheese to a baking tray. Brush the exterior of the cheese with melted butter. Bake in a preheated 350°F (175°C) oven until the cheese is melted, glossy and heated through, about 20–30 minutes (longer if using a whole, thick cheese round).
6. Remove from oven and let rest 10 minutes. Slice into wedges and serve warm, spooning any melted cheese and fragrant juices over each portion. Garnish with additional parsley.