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Curacao Stuffed Cheese Casserole

Curacao-style keshi yena with spiced chicken, Edam cheese, olives, raisins, and egg.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Curacao Stuffed Cheese Casserole

1 hrtotal

45 min hands-on15 min hands-off

Prep 20 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Oven, Stovetop.

The casserole needs about 15 minutes in the oven for the cheese layer to melt and settle around the filling.

Method

  1. Preheat the oven to 180°C.

  2. Heat Cooking Oil in a pan and cook Onion and Garlic for 3 minutes.

    3 min

  3. Add Tomato Puree, Ground Cumin, Ground Black Pepper, and Salt, then cook for 2 minutes.

    2 min

  4. Add Chicken Breast, Green Olives, Raisins, and Capers, then cook for 3 minutes until the filling is moist but not watery.

    3 min

  5. Line a small baking dish with most of the Edam Cheese, keeping some for the top.

  6. Mix the beaten Egg into the chicken filling, then spoon the filling over the cheese.

  7. Top with the remaining Edam Cheese and bake for 18 to 22 minutes, until the cheese is melted and lightly browned.

    18–22 min

  8. Rest for 5 minutes before serving so the filling sets slightly.

    5 min

How to tell it's done

The casserole should have melted cheese around a savory-sweet chicken filling with olives and raisins.

Getting it right

Tip

Keep the filling moist but not loose; too much liquid will prevent the cheese layer from setting well.

What to serve it with

Serve with rice, salad, or steamed vegetables.

Common mistakes

The cheese casserole releases liquid and will not set cleanly.
Cook the chicken filling until moist but not wet before layering it with the cheese. Extra liquid keeps the egg and cheese from setting.

Substitutions

  • Edam Cheese — Use Gouda-style mild cheese only if Edam Cheese is unavailable.
  • Chicken Breast — Use Chicken Thigh for a juicier filling.

Storing and reheating

Refrigerate keshi yena for up to 3 days and reheat covered in a moderate oven until hot. Freezing is not recommended because the cheese layer can turn oily and grainy.