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Recipe of Atun and Jaiba Soufflé
Recipe

Atun and Jaiba Soufflé

20 min
30 min
Easy
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Easy and delicious Tuna and Crab Soufflé. Special for meetings and snacks, or entree at a nice dinner. If you do not count on Jaiba, double the amount of tuna for preparation.

Ingredients

8 servings
  • 4 cans of tuna
  • 1/2 kilo of crab pulp clean
  • 1 bag of box bread without bark
  • 2 cans of Nestle media creama
  • 1/4 of Chihuahua cheese
  • 1 package of cream cheese or spreadable with peppers
  • 2 poblano peppers
  • 2 sticks of Butter
  • 3/4 of onion chopped
  • chicken consommé or seasoning to taste

    Preparation

    Grill, uncover and cut the poblano peppers in rajas.
    Smear the onion with 1 stick of butter in a pan.
    Once the onion is fried, add the chiles, tuna, crab and cream. And season to taste.
    Preheat the oven to 175 ° C.
    Grease a baking pan with butter.
    Form a layer of bread without crust, glaze 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.
    Put the mold in the oven (175 ° C) for 25 to 30 min. Remove when the cheese is golden brown.

    PRESENTATION

    The individual presentations in souffle caps will give an elegant touch to your dish.

    TIPS

    Serves while still hot. If you want to reheat, use the oven and not the microwave.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    299
    kcal
    15%
    Carbohydrates
    12.5
    g
    4.2%
    Proteins
    26.2
    g
    52%
    Lipids
    16.3
    g
    25%
    Fiber
    2.6
    g
    5.2%
    Sugar
    5.2
    g
    5.7%
    Cholesterol
    100.0
    mg
    33%
    Esha
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