Tuna-Stuffed Chiles Rellenos

Name: Tuna-Stuffed Chiles Rellenos
Total time: 3000 s
Yield: Serves 3 servings
Ingredients: Filling; 6 poblano peppers, roasted, peeled, seeded, and slit down the middle; 1 can tuna; 2 cups shredded Manchego cheese (about 250 grams); 1 cup heavy cream (about 250 grams); 1 potato, peeled and diced; 1 tomato, seeded and chopped; 1 large carrot, diced; 1/4 onion, chopped; 1 garlic clove, chopped; 3 tablespoons chopped parsley; 10 olives, chopped; 2 tablespoons chopped capers; Salt and pepper; sauce; 3 tomatoes, peeled and seeded; 1 garlic clove; 2 tablespoons olive oil; 1 small piece of onion; 1 bay leaf; 2 tablespoons sherry wine; Salt and pepper; 1 pinch sugar

lenny @cook_1102490

MEXICO

Chiles rellenos is the original name of this recipe. Chiles rellenos are an everyday dish in Mexico and can be prepared in many ways, but this was my nephew Gabriel’s favorite dish. I’m sharing it with you and hope you enjoy it.

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Ingredients

50 minutes

Serves 3 servings

Filling
6poblano peppers, roasted, peeled, seeded, and slit down the middle
1 cantuna
2 cupsshredded Manchego cheese (about 250 grams)
1 cupheavy cream (about 250 grams)
1potato, peeled and diced
1tomato, seeded and chopped
1large carrot, diced
1/4onion, chopped
1garlic clove, chopped
3 tablespoonschopped parsley
10olives, chopped
2 tablespoonschopped capers
Salt and pepper
sauce
3tomatoes, peeled and seeded
1garlic clove
2 tablespoonsolive oil
1small piece of onion
1bay leaf
2 tablespoonssherry wine
Salt and pepper
1 pinchsugar

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Steps

50 minutes

1

Sauté the onion and garlic until translucent. Add the carrots, potatoes, and tomato, and cook for about 8 minutes.
2

Add all the remaining filling ingredients, including the tuna. Season well. Once the vegetables are cooked and the mixture is dry, remove from heat. Stuff the chiles with the tuna mixture and add a few strips of cheese.
3

For the sauce: Blend all the sauce ingredients. In a medium saucepan, heat the olive oil and pour in the blended mixture. Season with pepper, salt, bay leaf, a pinch of sugar, and the sherry.
4

Cook until the sauce changes color and thickens slightly.
5

Add the stuffed chiles to the sauce and top each with a spoonful of sour cream. Cover and cook for 8 minutes. Serve hot.