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Ingredients

  • 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)

Instructions

  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.

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

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