6 to 8
2 tablespoons vegetable oil
1 cup sliced onion
1 teaspoon minced garlic
1/3cup chopped bell pepper
1scant teaspoon seeded, stemmed, minced habañero chile
2 tablespoons sliced green
1 1/2 teaspoons capers
1 1/2 teaspoons chopped parsley
1/4 cup raisins
2 teaspoons tomato paste
2 canned peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon mustard
1 pound cooked shredded chicken
Salt and pepper to taste
1 whole (2-pound) Edam cheese
1. Heat the oil
in a medium skillet. Cook the onion, garlic, bell pepper and habañero until soft, about 6 to 7 minutes. Stir in the olives, capers, parsley, raisins, tomato paste, chopped tomatoes, Worcestershire sauce, ketchup, mustard and chicken. Cover and simmer on low heat for 20 minutes, stirring often to avoid burning the bottom. Season with salt and pepper to taste. Cool to room temperature, then beat the eggs and stir in.
2. Heat the oven
to 350 degrees. Cut the cheese into slices one-fourth inch thick. Line the bottom and sides of an 11-inch x 11-inch (2 1/2-quart) baking dish with two-thirds of the slices. Spoon the filling over. Cover the top with the remaining cheese slices.
3. Place the baking dish in
the oven and bake 40 minutes, until the cheese is soft and golden brown.
4. Serve hot
with toasted French bread slices or tortillas.