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Stuffed Ancho Chiles with Tuna and Plantain

It's a dish inspired by my husband and my mother-in-law. My husband loves ancho chiles stuffed with banana, and my mother-in-law loves chiles en nogada; this is a fusion of both recipes, with my style.
Reviewed by Editorial Team of Kiwilimón

Published: 17-06-2014

Stuffed Ancho Chiles with Tuna and Plantain
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Ingredients

8
Servings
Medidas

Preparation

1h
20 mins
Medium

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Energy
139.2
kcal
6.96%
Carbohydrate, by difference
20
g
6.67%
Protein
4.5
g
9%
Total lipid (fat)
5.6
g
8.62%
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100
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Provided by USDA

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Presentation

You can serve it with basmati rice or red rice with vegetables. Garnish with some Chinese parsley leaves.

Tips

Adjust the flavor of the filling; if necessary, you can add a bit of sugar. It's important to stir the Bechamel sauce constantly to prevent lumps from forming; I recommend doing it with a whisk.

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