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Рецепт Chiles Polkos (tuna stuffed)

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2 голоса | 1881 визит

Poblano chiles are frequently used for stuffing due to their mild flavor and (usually) low heat level. This dish is served cold.

Порций: 8
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Ингредиенты

Cost per serving $0.67 view details
  • 8 units poblano chile
  • 2-3 cans of Tuna in water depending on chiles size
  • 8 oz Fresh Farmer's cheese (subb with cream cheese if no available)
  • 2-3 Tbsp Sour Cream (none if using cream cheese)
  • 4 oz Pecans
  • 1 white onion
  • 1/2 cup Apple Vinegar
  • 1/4 cup Hot Water
  • 1 Tbsp Olive Oil
  • 2 Tbsp Mexican Oregano (dried)
  • Salt & Pepper

Инструкции

  1. Gas stove method: Lay chiles on their sides, on racks of burners and turn flame on high. Char them turning with tongs, until skins are blackened, 3 to 8 minutes.OR Broiler method:Preheat for 10 minutes, put chiles on a broiler pan about 2 inches from heat, turn them frequently until skins are blistered and charred, about 5 minutes
  2. Transfer peppers or chiles to a bowl and let stand, covered, until cool enough to handle, keep bowl aside
  3. Wearing rubber gloves to handle chiles, peel and make a slit on one side (don't cut off tops) to carefully discard seeds and ribs. Place chiles back in the bowl
  4. Slice onion 1/4" thick. Quick saute in a pan using olive oil, transfer onions and oil to the bowl with chiles
  5. Mix vinegar, water and oregano, salt and pepper to taste; pour over the chiles and let rest at least a couple of hours. Can be prepared one or two days ahead and keep covered in fridge.
  6. Transfer chiles and onions to let dry over paper towel
  7. Place drained tuna, coarsely chopped pecans, 7 oz of crumbled cheese (reserve some for decoration) and sour cream in a food processor bowl. Using short pulses mix to get an homogeneous paste. Let it with some texture, doesn't need to be a fine puree
  8. Stuff each chile using a spoon through the slit on its side, place on a serving plate, put the pickled onions on top and sprinkle the reserved crumbled cheese.
  9. Serve at room temperature with a side of fluffy white rice. Enjoy!

Nutrition Facts

Amount Per Serving %DV
Serving Size 33g
Recipe makes 8 servings
Calories 81  
Calories from Fat 67 83%
Total Fat 7.92g 10%
Saturated Fat 1.15g 5%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 4mg 0%
Potassium 67mg 2%
Total Carbs 2.79g 1%
Dietary Fiber 1.3g 4%
Sugars 0.98g 1%
Protein 0.99g 2%
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Отзывы

  • Lucia Soto
    ¡deliciosos!, para Mexico usar queso ranchero y agregar un poco de queso con un sabor mas fuerte como el cotija y un poco de nuez moscada. Es mejor preparar el escabeche y macerar los chiles desde el dia anterior.
    Этот рецепт был приготовлен/опробован мной!
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