Recipe for Chiles stuffed with tuna bathed in cream

In Mexico there is a great variety of styles with which you can prepare a rich chile relleno these range from weathered to completely vegetarian chiles rellenos, and they are a great dish since nutritionally the main ingredient is the poblano chile which, as food, is classified within the group of vegetables. In Easter season this dish is one of the most popular.

It is for all of the above mentioned that this time we bring you an exquisite recipe for some chiles rellenos in cream, some chiles rellenos without weathering, which makes them even healthier.

So we invite you to continue with us and discover this simple but incredible preparation of chili stuffed with tuna dipped in cream, which will be a fireworks party for your palate.

Ingredients to make Chile’s rellenos with tuna bathed in cream:

• 4 pieces of green poblano chile
• 2 cans of Tuna in water
• 4 pieces of red tomato
• ½ piece of onion
• 1 clove garlic
• 2 cups of sour cream
• 1 pinch of salt
• 1 pinch of Pepper
• 2 tablespoons of Oil
• 1 pinch of garlic salt

How to make Chile’s rellenos with tuna bathed in cream:

1. In the following image you can see the ingredients that we will need to prepare these delicious chiles stuffed with tuna bathed in cream.
2. We are going to start by roasting our poblano peppers, for this we place them directly on the fire on the grill of our stove and let them cook completely.
3.  Once ready, place them in a plastic bag, which we will close, letting them rest for 5 minutes.
4. This will make them sweat so that when cleaning them and removing the skin, it comes off more easily.
5. Meanwhile we take our vegetables, the onion, the red tomato and the garlic, and chop them finely.
6. Once the resting time of our chiles has passed in the plastic bag, we take them out of it and begin to clean them: first we remove all the outer skin, and that’s it, carefully and with the help of a knife, we open them with a side and inside we remove the seeds and veins, leaving them completely clean.
7. We reserve them for a moment.
8. On the other hand, we take the chopped onion and chopped garlic, place them in a pan with previously heated oil, and let them fry.
9. Once the onion is transparent, add the chopped red tomato and let it fry for 2 minutes.
10. Once this time has passed, add the tuna, add salt and pepper to season and mix well to integrate all the ingredients of the chile rellenos without weathering, and let everything cook together for 3 more minutes.
11. Now we take our tuna stew and with it we fill our poblano peppers, and with this ready we leave it reserved for a moment more.
12. Now we are going to prepare our cream: for this we fry some finely chopped onion.
13. Once the onion is transparent, add the sour cream, as well as a pinch of salt, pepper and garlic salt.
14.  We move to integrate everything very well, and once our preparation boils we remove it from the heat.
15. AND READY! We can serve our rich chiles rellenos with tuna bathed in cream, accompanying them with some delicious garlic croutons.