Eating stuffed chilies will never be so special as after preparing this recipe from Chile Relleno a la Mexicana with Tuna. This typical Mexican recipe is profitable, economical as you can also prepare it with canned tuna. An easy technique to make chilies rellenos is to fry them in oil and then remove the skin.

CHILE RELLENO DE ATÚN A LA MEXICANA

Ingredients

4 Servings

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• 1 tablespoon of oil
• 1/4 of cup of onion finely chopped
• 1 tablespoon of garlic finely chopped
• 3 tomatoes in cubes
• 1 serrano pepper chopped
• 2 cups of canned tuna drained
• 1/4 of cup of green olive sliced
• 1/4 of cup of fresh coriander finely chopped
• 1 tablespoon of thyme
• 1/4 of cup of mashed tomatoes
• 1 tablespoon of salt
• 1/2 tablespoon of black pepper
• 4 poblano peppers
• 1/3 of cup of sour cream
• 1/2 cup of manchego cheese grated

Preparation

Preheat the electric oven to medium temperature or the conventional oven to 180 ° C (356F)

Heat the oil in a pan over medium heat and cook the onion with the garlic until they are bright. Add the tomatoes, chile serrano, tuna, olives, cilantro, thyme, tomato puree and cook for a few minutes. Season with salt and pepper. Reserve.

Grill the chiles on a griddle until they turn black. Put them in a bag and sweat them for 20 minutes. Remove from the bag and with a knife, peel them, open them and devein them. Stuff them with tuna.

Place the chiles in a baking tray, add the cream, the cheese and bake until the cheese is gratinated.

Serve, decorate with more cream.

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