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Ana Perez

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Recipe of Banana Tostaditas with Poblano Tuna and Pico de Gallo de Elote
Ana

Ana Perez

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Recipe of Banana Tostaditas with Poblano Tuna and Pico de Gallo de Elote
Recipe

Banana Tostaditas with Poblano Tuna and Pico de Gallo de Elote

15 mins
5 mins
Low
50
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Toasted plantain and tuna chips with a creamy poblano pepper dressing and a rich pico de gallo with corn. A delicious and original option to please your guests.
Learn more about Ana Perez

Ingredients

10 portions
  • 2 poblano peppers, roasted, peeled and seeded
  • 2 tablespoons mayonnaise
  • 1 tablespoon cream
  • 1/4 white onions, finely chopped
  • 1 corn, roasted and shelled
  • 1 jalapeno pepper, finely chopped
  • 1 tomtato, finely chopped and seeded
  • 1 lemon
  • 2 plantain, peeled
  • oils, to fry
  • salt, to taste
  • 1 can tuna

Preparation

In a food processor, grind poblano peppers, mayonnaise and cream to form a uniform mixture. Add the tuna. Season with salt and pepper to taste. Refrigerate for 30 mins.
For the pico de gallo, combine the onion, the corn, the jalapeño and the tomato. Season with lemon juice, salt and pepper to taste. Refrigerate for 30 minutes.
Heat enough oil to fry. Cut the bananas into slices of 2 cm. Fry the slices over low heat until they are soft but not golden. Place on absorbent paper. Crush each slice with a spoon to form toast. Fry again until lightly browned. Place on absorbent paper.
On each banana toast, place a teaspoon of poblano tuna and a bit of pico de gallo.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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