Tuna and Crab Soufflé

Magii Mustieles
Easy and delicious Tuna and Crab Soufflé. Perfect for gatherings and snacks, or as an appetizer for a lovely dinner. If you don't have crab, double the amount of tuna for the preparation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 cans tuna
  • 1/2 kilos crab meat, clean
  • 1 bag sandwich bread, without crust
  • 2 cans table cream
  • 1/4 Chihuahua cheese
  • 1 package cream cheese, or spreadable with peppers
  • 2 Poblano chiles
  • 2 sticks butter
  • 3/4 onions, chopped
  • chicken bullion, or seasoning to taste
Preparation
20 mins
30 mins
Low
  • Roast, devein, and slice the poblano chiles into strips.
  • Sauté the onion with 1 stick of butter in a skillet.
  • Once the onion is sautéed, add the chiles, tuna, crab, and cream. Season to taste.
  • Preheat the oven to 175°C.
  • Grease an oven mold with butter.
  • Form a layer of bread without crust, brush with melted butter and spreadable cheese.
  • Place the stew and cover with a light layer of grated cheese.
  • Repeat the operation 3 or 4 times until reaching the edge of the mold.
  • The last layer is not covered with stew, only with butter, cream, and grated cheese.
  • Place the mold in the oven (175°C) for 25 to 30 minutes. Remove when the cheese is golden.

Nutritional Information

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