In Mexico there is a wide variety of styles with which a rich stuffed chili can be prepared: these range from completely vegetarian stuffed chile Classify within the group of vegetables. In Easter season this saucer is one of the most popular. healthy. So we invite you to continue with us and discover this simple but incredible preparation of chiles stuffed with cream bathed in cream, which will be a fireworks party for your palate.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make chiles stuffed with tuna bathed with cream: |
| 4 pieces of chili villano green 2 cans of tuna in water 4 pieces of red tomato ½ piece of onion 1 clove of garlic 2 cups of sour cream 1 pinch of salt 1 pinch of pepper 2 tablespoons of Oil 1 pinch of garlic salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, ideal accompany with natural juice, fried, |
Ingredients to make chiles stuffed with tuna bathed with cream:
1. In the following image you can observe the ingredients that we will need for the preparation of these delicious chiles filled with cream bathed.
2. We are going to start by roasting our poblano chiles, for this we put them directly to the fire on the grill of our stove and let them completely sneak. Once ready we place them inside a plastic bag, which we will close, letting them stand for 5 minutes. This will make them sweat so that at the time of cleaning them and removing their skin it is more easily detached.
3. Meanwhile we take our vegetables, onion, red tomato and garlic, and chop them finely, as it is observed in the following image.
4. Once the rest time of our chiles in the plastic bag has passed, we take them out of it and start cleaning them: first we remove all the external skin, and ready this, carefully and with the help of a knife, we open them From one side and from the interior we remove the seeds and veins, leaving them completely clean. We reserve them for a moment.
5. On the other hand we take the chopped onion and chopped garlic, we put them in a pan with previously heated oil, we let them be softened.
6. Once the onion is observed transparent, add the chopped red tomato and leave, which is cold for 2 minutes.
7. Once this time we add the tuna, salt and pepper to season and mix well to integrate all the ingredients of the stuffed chiles without getting cape, and let everything be cooked together 3 more minutes.
8. Now we take our tuna stew and with it we fill our poblass chiles, and with this we already let it reserve one more moment.
9. Now we are going to prepare our cream: for this we start a little minced onion.
10. Once the onion is observed transparent, we add the sour cream, in addition to a pinch of salt, pepper and garlic salt. We move to integrate everything very well, and once we boil our preparation we remove it from the heat.
11. And ready! We can serve our rich chili peppers with tuna bathes in cream accompanying them with some rich garlic crotons.
