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