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These tuna cannelloni with cheddar and chipotle cheese sauce will become your favorite because they are easy, fast and delicious. It is a very simple recipe to prepare and its flavor is incomparable.
1 chipotle peppers in adobo sauce, ground (for sauce)
1 teaspoon salt, (for the sauce)
1 teaspoon white pepper powder, (for the sauce)
1 bunch parsley, (decor)
100 milliliters vegetal oil, (decor)
Preparation
Preheated oven at 190 ° C
Boil the water in a medium pot, when it breaks boil add the cannelloni and cook for 5 minutes on high heat, remove from heat and drain.
Heat the olive oil in a 20 cm pan; sauté the onion, garlic, tomato, capers and pepper.
Add Dolores® Premium tuna, sauté for 10 more minutes and season with salt and pepper.
For the sauce, melt the butter in a small pot, add the flour mix and add the milk, heat over medium heat until it boils. Add the cheddar cheese, chili, salt and pepper until the cheese melts and the sauce thickens slightly.
Decoration: heat the oil at medium temperature in a 15 cm diameter pan and fry the parsley leaves until the color is intense and translucent, remove from the oil and drain on absorbent paper.
Fill the cannelloni with Dolores® Premium tuna sautéed, place them in a medium and not so deep refractory, bathe with the sauce and bake at 190 ° C for 15 minutes.
Serve the cannelloni in a deep dish and garnish with the fried parsley on top.
PRESENTATION
Serve three cannelloni per dish and accompany them with a salad to taste.
TIPS
The sauce can be made with any cheese that gratine (manchego, cheddar).
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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
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Ratings(2)
Irazema Mora
17/03/2016 18:48:56
A través de Android
Deliciosa! La verdad fue sorprendentemente muy gratificante para mi paladar el sabor de estos canelones: es la 1a. vez que los COCINO y COMO en toda mi vida !
Me encantaron, la combinación que hacen con el perejil es maravillosa (sobre todo porque a mí me encanta esa hierbita)
Anonymous
11/03/2016 11:39:16
Fabulosa receta felicidades
Excelenre receta saludos desde zapopan :-):-):-)familia Amezcua
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