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Recipe of Wide Chiles Stuffed with Tuna and Banana Macho

Wide Chiles Stuffed with Tuna and Banana Macho

20 mins
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It's a dish inspired by my husband and my mother-in-law. My husband loves the wide chiles stuffed with plantains and my mother-in-law loves chiles en nogada, this is a fusion of both recipes, with my style.
Learn more about Yaneth Hernandez


8 portions
  • 8 ancho chili peppers
  • 2 cloves garlic, peeled and chopped
  • 1/2 onions, finely chopped
  • 2 cans Tuna, drained
  • 3 plantain, ripe, cooked and pureed
  • 50 grams raisin
  • 50 grams almond, peeled and chopped
  • 50 grams pitted olive, chopped
  • 4 tomatoes, mature, roasted and liquefied
  • 1 pinch cinnamon powder
  • 1 pinch ground clove
  • 1 teaspoon sherry
  • to taste salt and pepper
  • 1 can evaporated milk
  • 1/2 onions
  • 4 whole cloves
  • 1 leave bay (laurel)
  • 60 grams butter
  • 60 grams flour
  • 1 pinch nutmeg
  • to taste salt and pepper
  • 2 tablespoons oil
  • 1/2 cups Water


Soak the broad chiles in hot water for 5 minutes, open them with a knife and devein them carefully, removing all the seeds.
For the filling: In a large skillet over medium heat, heat the oil. Add the onion and garlic and sauté until transparent, 3 to 4 minutes.
Add the tuna, moving constantly, approximately 3 minutes.
Add the banana, tomato, raisins, almonds and olives. Mix well, season with cloves, salt, pepper and sherry. Stir and cook until the fruit has softened. Remove from heat and allow it to cool a bit.
For the Bechamel sauce: Put the milk to boil in a pot along with the onion, the bay leaf, the clove, the water, salt and pepper.
In a separate pot, melt the butter and add the flour, continuing to move, with a balloon whisk, for one minute over medium heat. Set aside.
When the milk is boiling add to the previous mixture little by little merging and dissolving all the possible lumps. When the ingredients are completely incorporated, put back on the fire. Leave to cook, stirring for about 10 minutes.
At the end add the nutmeg and rectify the salt and pepper.
Fill the peppers carefully and bathe them or put a mirror of the béchamel sauce.


You can accompany with basmati rice or red rice with vegetables. Garnish with a few leaves of Chinese parsley.


Rectify the flavor of the filling if necessary you can add a little sugar. It is important to constantly move the Bechamel sauce so that no lumps are formed, I recommend you do it with a balloon whisk.

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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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Ratings (1)
02/10/2015 09:09:24
Muchas gracias por esta riquisima receta, por favor enven mas felicidades Muchas gracias por esta riquisima receta, por favor enven mas  felicidades

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