Ana Lozz

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Ana Lozz

Chilli stuffed with tuna and potatoes

Name: Chilli stuffed with tuna and potatoes
Prep time: 80 min
Cook time: 80 min
Yield: 3
Cuisine: Mexicana
Ingredients: 6 poblano peppers; 2 cans tuna in water; 3 potatoes, median; 1/3 white onions; 2 cloves garlic; 150 grams manchego cheese, grated; 1/4 cups cream; 100 grams butter; 1/2 tablespoons thyme, ground; 1/2 teaspoons ground marjoram; black pepper, to taste; salt, to taste

1h 20 mins

Low

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Ana Lozz

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New recipe to prepare delicious stuffed chilies, one of the characteristic dishes of Mexican food that this time we show you how to cook stuffed with a mix of ingredients where tuna and potatoes stand out.

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Ingredients

3 portions

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Preparation

The first thing we will do is to roast the poblano chiles in the flame of the stove and then remove the skin, devein them and place them in a refractory where they should sprinkle with a little salt.

The 2 cans of tuna are opened and the water is drained, the potatoes are peeled off, we cook them in a pot with water and salt and when they are cooked, we cut them into squares.

The piece of onion and the cloves of garlic are chopped and smoked in a pan with butter, ready to be reserved.

Once we have everything ready we begin the preparation, in a large refractory we mix the potatoes, the tuna, the onion, the garlic, the thyme, the marjoram and a little pepper, we stir everything very well and with this mixture we are going to fill the poblano peppers .

We take a refractory to bake and we spread it with butter on all sides and once they are filled all the peppers are placed there and on top a small piece of butter.

Now we take the grated cheese and with it we are going to bathe the chilies and on top of the cheese we bathe with the cream, already with this we have ready the chiles to those that only need that we put them to a pre-heated oven to 200 degrees centigrade for about ten minutes.