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Lorenza Ávila

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Recipe

Tuna Stuffed Chilies

30 mins
Low
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Try this tuna stuffed chile recipe is an easy and quick way to eat light and delicious, it is also different to the typical chile relleno, you will love yourself and your whole family.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 4 poblano peppers
  • 500 grams canned tuna
  • 1 tablespoon chicken consommé
  • enough salt
  • enough black pepper
  • 1 tomato puree
  • 1 Chile de árbol pepper
  • 200 grams onion, finely chopped
  • 100 grams fresh coriander, chopped
  • 1 lemon

Preparation

The chiles are roasted and peeled, taking care not to leave seeds inside.
In a pot it is boiled with 1 cup of water, the tomato puree, a spoonful of chicken broth, the chile de arbol and seasoned with salt and pepper. It is left until it boils.
For the filling: In a bowl mix the tuna, onion, cilantro and lemon juice, add salt and pepper to taste.
A pyrex is greased and the peppers are filled with the tuna preparation and placed in the pyrex, the sauce that was previously prepared is placed on top and put in the oven, heated for 10 minutes at 150ºC.
They are served on a plate accompanied by rice.

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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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