Seafood Puff Pastry Stuffed Chile

Salsa Huichol
Another way to prepare stuffed chiles is this recipe with seafood and instead of being battered, wrapped in puff pastry. This stuffed chile recipe is completely different from what you knew and is ideal for this Lenten season. Accompanied by the delicious flavor of Huichol® Hot Sauce, it will be a great way to give a twist to your traditional stuffed chile recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons butter
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups onion, finely chopped
  • 1 cup octopus, precooked
  • 1 cup shrimp
  • 1 cup squid
  • 1 cup fish fillet, diced
  • 1 cup mayonnaise
  • 1/2 cups Salsa Huichol® hot sauce
  • cilantro, finely chopped
  • salt
  • pepper
  • 4 Poblano chiles
  • flour
  • 500 grams puff pastry
  • egg, for brushing
  • Salsa Huichol® hot sauce, to accompany
  • red onions, pickled, to accompany
  • chervil, to accompany
Preparation
40 mins
10 mins
Low
  • Heat the butter in a skillet over medium heat, sauté the garlic, onion, add the octopus, shrimp, squid, fish fillet, mayonnaise, Huichol® Hot Sauce, and cook for 10 minutes. Season with salt and pepper, and add the cilantro.
  • Roast the chiles and then place them in a plastic bag. Let them sweat for 10 minutes and then remove the skin and veins with the help of a knife. Fill the chiles with the seafood and set aside.
  • On a clean surface, roll out the puff pastry to a thickness of 0.5 mm, wrap the chile with the puff pastry, brush with egg, and bake for 25 minutes at 200 °C.
  • Serve accompanied by Huichol® Hot Sauce, pickled onions, and garnish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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