You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 3 tablespoons vegetable oil
  • 1 -- green bell pepper, chopped
  • 1 -- red bell pepper, chopped
  • 1 medium chopped onion
  • 2 tablespoons raisins
  • 3 cups shredded cooked chicken
  • 3 tablespoons chopped dill pickles
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon Coarsely ground black pepper
  • 16 slices thinly sliced deli-style Gouda cheese (about 10 ounces)


  1.  Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool. 
  2.  Grease 4 (8-ounce) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuck in any cheese that hangs over the edge. 
  3.  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.

Videos You Might Also Like

The recipe was originally published as Keshi Yena (Chicken Stuffed Cheese) on

Didn't find what you were looking for? Try another search: