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Recipe of Atun and Jaiba Soufflé
Recipe

Atun and Jaiba Soufflé

20 mins
30 mins
Low
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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.
Learn more about Magii Mustieles

Ingredients

8 portions
  • 4 cans tuna
  • 1/2 kilos crab meat, clean
  • 1 bag box bread, without bark
  • 2 cans half and half cream
  • 1/4 chihuahua cheeses
  • 1 package cream cheese, or spreadable with peppers
  • 2 poblano peppers
  • 2 sticks butter
  • 3/4 onions, 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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