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Marina Azul

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Recipe of Tuna Quesadillitas a la Mexicana
Marina

Marina Azul

Recipe of Tuna Quesadillitas a la Mexicana
Marina

Marina Azul

Recipe of Tuna Quesadillitas a la Mexicana
Marina

Marina Azul

Recipe of Tuna Quesadillitas a la Mexicana
Erika

Erika EJ

Recipe of Tuna Quesadillitas a la Mexicana
Erika

Erika EJ

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Tuna Quesadillitas a la Mexicana

20 min
20 min
Easy
88
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If you like Mexican appetizers, prepare these delicious fried quesadillitas of Blue Marina® Mexican Tuna, based on corn dough with guajillo chili, stuffed with a picosito stuffed with tuna chipotle and served with pickled onions, pore and cilantro. They will fascinate you!
Learn more about Marina Azul

Ingredients

10 servings
  • 2 spoonfuls of olive oil for tuna to the Mexican
  • 3 teaspoons of garlic finely chopped, for tuna a la mexicana
  • 1/2 Cup of onion finely chopped, for tuna a la mexicana
  • 4 envelopes of Tuna with Chipotle Marina Azul®
  • 1 Cup of tomato chopped into cubes, for Mexican tuna
  • 1/4 of Cup of serrano pepper sliced, for Mexican tuna
  • 1/4 of Cup of guajillo chili pepper clean, seedless and soaked
  • 500 grams of corn dough for guajillo dough
  • 1 tablespoon of Salt for guajillo dough
  • 1 Cup of oil to fry
  • 1 Cup of leek chopped into strips, to serve
  • 1/4 of Cup of red onion pickled, to serve
  • 1/4 of Cup of coriander leaf at your service
  • to taste of green lemon To accompany

    Preparation

    For the filling, in a pan over medium heat, cook the garlic and onion with olive oil, add the Tuna with Chipotle Marina Azul®, the tomato, the chile serrano and cook for 5 minutes. Season with salt and pepper and cool.
    For the guajillo dough, liquefy the guajillo chili with a little of the soaking liquid until obtaining a paste. In a bowl knead the corn dough, with the guajillo chili and the salt until all the flavor is incorporated into the dough.
    Form balls of 30 grams and with the help of an omelette press flatten the balls until you get an omelet, place the tuna filling in the Mexican well drained and close.
    Heat the oil in a deep pot and fry the quesadillas until they are crispy. Remove from frying and place on absorbent paper to remove excess fat.
    Serve with pickled onions, coriander leaves and pore strips. Accompany with lemon and sauce.

    PRESENTATION

    Serves on paper to absorb fat accompanied by pickled onions, coriander leaves and pores.

    TIPS

    Remember not to add too much liquid to the dough so it does not get too watery and you can form the tortillas in the press.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    439
    kcal
    22%
    Carbohydrates
    48.7
    g
    16%
    Proteins
    6.6
    g
    13%
    Lipids
    25.8
    g
    40%
    Fiber
    4.7
    g
    9.3%
    Sugar
    3.5
    g
    3.9%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this Tip.
    Ratings (3)
    Rossy Garcia
    17/02/2019 08:44:54
    Excelente y baja en precios
    Teresa del Rocio Herrera Ruiz
    16/02/2019 05:51:46
    Tengo que probarla pronto!!
    Erika EJ
    09/08/2018 18:18:10
    Les recomiendo agregar quesito mozzarella!

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