Spicy, cheesy, and
seafoodie
We recommend this dish
if you’re in the mood for some Mexican comfort food that’s spicy but also
loaded with seafood flavor. Here’s the recipe:
1 large mixing bowl
1 metal bowl
Aluminum foil
1 (28 oz.) can green
chile enchilada sauce
1 pair metal tongs
1 baking pan
1 whole egg, beaten
2 (12 oz.) blocks,
queso fresco, chopped into small cubes
8 – 12 Carmen (Corno
di toro-type) peppers
2 (5 oz.) cans of
tuna, drained
1 cup spinach,
coarsely chopped
1 yellow onion, diced
small
3 garlic toes, minced
Olive oil
Cooking and
Directions:
Slightly roast peppers
on stove-top with metal tongs. Do not blacken. Turn as
needed. Create blisters but do not char. Place peppers in metal
bowl and set aside. Combine cheese, tuna, onion, garlic, and egg in
mixing bowl. Mix well. Set aside.
Preheat oven at 350
degrees. Make a lengthwise incision in each pepper. Remove
seeds. Repeat until all peppers are clean. Carefully stuff peppers
with tuna mixture as shown. Position stuffed peppers on foil-lined baking
pan. Drizzle tops of peppers with olive oil. Finally, pour green
chile verde enchilada sauce in pan and around peppers. Place peppers in
oven for 1 hour or until cheese starts to brown. Serve immediately.
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