Aruban Keshi Yena (Stuffed Cheese Casserole)

Keshi yena is Aruba’s iconic baked cheese dish, using a hollowed Edam shell to hold a savory filling of chicken, vegetables, olives, and raisins.

The chicken is gently simmered and shredded before it is folded into a bright tomato-pepper filling, packed into the cheese, and baked until golden.

Chill the assembled cheese shell briefly before baking; it helps the filling stay neatly contained as the Edam softens.

Serving Suggestions

Serve thick wedges with a crisp salad, lime wedges, and a spoonful of the warm filling that escapes during baking.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat individual wedges in a covered oven-safe dish so the cheese does not dry out.

Aruban Keshi Yena (Stuffed Cheese Casserole)

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A golden baked Edam cheese shell filled with spiced shredded chicken, peppers, olives, raisins, and tomato.

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Aruban

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chicken filling

• 1 1/2 lb boneless chicken thighs
• 1/2 cup chicken stock
• 1 large yellow onion diced
• 2 medium bell peppers diced
• 2 medium tomatoes diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1/2 cup green olives pitted and sliced
• 1/4 cup raisins
• 2 tbsp lime juice fresh
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper

Cheese shell

• 1 lb round Edam cheese top trimmed and center hollowed, reserving a thin cheese lid

Equipment

• Large saucepan
• Large skillet
• 9-inch oven-safe casserole dish
• Chef’s knife
• Mixing bowl

Method

 

Cook and shred the chicken:

1. Put the chicken and stock in a saucepan. Cover and simmer for 18 to 22 minutes until cooked through.
2. Transfer the chicken to a bowl and shred it when cool enough to handle. Reserve 1/2 cup of the cooking stock.

Make the filling:

1. Melt the butter in a skillet over medium heat. Cook the onion and peppers for 7 minutes until soft. Add the garlic, tomatoes, and tomato paste and cook for 4 minutes.
2. Stir in the shredded chicken, olives, raisins, lime juice, cumin, paprika, oregano, salt, pepper, and reserved stock. Simmer for 8 minutes until moist but not runny. Cool for 10 minutes.

Fill and bake:

1. Heat the oven to 350°F / 180°C. Pack the cooled chicken filling into the hollowed Edam shell and replace the cheese lid.
2. Set the cheese in an oven-safe casserole dish and bake for 35 to 40 minutes until the shell is softened and golden. Rest for 10 minutes, then cut into wedges and serve.

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 47gFat: 29gSaturated Fat: 17gCholesterol: 165mgSodium: 920mgFiber: 3gSugar: 12g

Notes

• The filling should be moist enough to hold together but not wet enough to leak from the cheese shell.
• Use a small knife and spoon to hollow the cheese while leaving a sturdy wall so it keeps its shape in the oven.