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Recipe of Tuna crepes with cheese and chipotle sauce
Recipe

Tuna crepes with cheese and chipotle sauce

20 mins
10 mins
Low
16
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This recipe, besides being delicious, is magnificent when you receive guests or you have a dinner because it is very lucid but at the same time very easy to prepare and made with very simple ingredients.
Learn more about Raquel Moguel

Ingredients

6 portions
  • 4 cans tuna in oil
  • 6 flour tortillas, large (20x22 cm in diameter)
  • 500 milliliters cream
  • 120 grams yellow cheese, or smeared cheddar spreadable
  • 1 chipotle chili, tin
  • 1 teaspoon chicken consommé, powdered
  • 200 grams manchego cheese, grated
  • 1 teaspoon butter

Preparation

Preheat the oven to 180 ° C. Grease a rectangular refractory with butter, reserve.
Fill the tortillas with the previously drained tuna, approximately 2 tablespoons.
Wrap as taco and place in the refractory. Repeat the operation until all crepes are formed, reserve.
In the blender mix the cream, the yellow cheese or melted cheddar or spread, the chipotle pepper (if you want less spicy, add only half) and the chicken powder consommé.
Pour this mixture over the crepes previously accommodated in the refractory. Sprinkle with grated Manchego cheese.
Bring the refractory uncovered in the oven for 10 to 12 minutes or until the cheese melts. Serve immediately.

PRESENTATION

You can accompany them with a salad of your choice, it will bring freshness to the dish.

TIPS

If you want you can prepare it with crepes instead of tortillas, they are also spectacular, look for the recipe for dough for crepes in Kiwilimón. You can replace the tuna in oil with tuna in water.

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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 USDA
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