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Curacao Keshi Yena Stuffed Cheese with Chicken and Olives

This baked dish pairs Edam cheese with Cooked chicken, shredded, Green olives, sliced and Onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Gluten free High protein
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
14 g Carbohydrates
45 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 94g Edam cheese (small wheel, hollowed for stuffing) 378 kcal
  • 87g Cooked chicken, shredded 144 kcal
  • 25g Onion, finely chopped 10 kcal
  • 37g Green bell pepper, finely chopped 7 kcal
  • 16g Green olives, sliced 23 kcal
  • 7g Raisins 21 kcal
  • 11g Tomato paste 9 kcal
  • 6g Olive oil 53 kcal
  • 6g White vinegar 1 kcal
  • 1g Dried oregano 2 kcal

Cooking instructions

  1. Olive oil
    Preheat oven to 375 F. Lightly oil a small oven-safe dish or mini skillet.
  2. OnionGreen bell pepperOlive oilDried oregano
    Heat 1 teaspoon olive oil in a small skillet over medium heat. Saute onion and bell pepper with oregano for 3-4 minutes until softened.
  3. Cooked chickenGreen olivesRaisinsTomato pasteWhite vinegar
    Add shredded chicken, tomato paste, green olives, raisins, and vinegar. Stir 1-2 minutes until the filling is glossy and most moisture is cooked off.
  4. Edam cheese (small wheel
    Pack the filling into the center of the hollowed Edam cheese. Press lightly so it holds together.
  5. Edam cheese (small wheel
    Place the stuffed cheese in the prepared dish. Bake 18-22 minutes until the cheese is soft and the top is lightly browned and the filling is hot.
  6. Rest 5 minutes, then slice and serve hot.

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