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 picture from Nora at ¿Gusta Usted? Auténtica Comida Casera Mexicana |
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Poblano chiles are frequently used for stuffing due to their mild flavor and (usually) low heat level. This dish is served cold.
Servings: 8
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Ingredients
- 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
Directions
- 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
- Transfer peppers or chiles to a bowl and let stand, covered, until cool enough to handle, keep bowl aside
- 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
- Slice onion 1/4" thick. Quick saute in a pan using olive oil, transfer onions and oil to the bowl with chiles
- 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.
- Transfer chiles and onions to let dry over paper towel
- 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
- 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.
- Serve at room temperature with a side of fluffy white rice. Enjoy!
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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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Reviews
October 17, 2016
¡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.I've cooked/tasted this recipe!This is a variation
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