Chili stuffed with cheese and tuna - Mexican recipe

Chili stuffed with cheese and tuna – Mexican recipe

of stuffed peppers A dish of Mexican origin, it is basically a whole chili pepper stuffed with food (usually meat), wrapped in a layer of beaten egg, and fried. They are considered a main dish and are usually served with legume garnishes.

Chili pepper varieties are involved because traditionally very hot varieties of chili peppers are not used, so the pieces of chili pepper need to be a certain size so that food can be placed in them.

The most commonly used chile for stuffing is fresh poblano chile. Some people use sea bream chili peppers or green peppers.

There are many different types of chili toppings, but the most popular are mashed potatoes, tuna, melted cheese, and ground beef stew.

Chili en nogada is a stuffed variety of chiles.

This recipe shows you how to make cheese and tuna stuffing, ingredients that are always economical and quick to prepare.

Ingredients for stuffed chili:

– 8 poblano chiles or bell peppers
– 250g grated cheese
– 2 cans of tuna
– 1/2 tomato
– 1/2 onion
– 2 cups flour
– 4 eggs
– Toothpick or toothpick

Preparing stuffed chili:

Wash the chili peppers and cook until toasted. Let it sit in a plastic bag for at least an hour, but I recommend letting it sit overnight.

Letting it rest allows the chiles to sweat and peel. Carefully peel off the skin without breaking the chile and make a vertical cut in the middle. Remove the seeds and wash.

Chop the onions and tomatoes and add the tuna.

Stuff 4 chiles with grated cheese and 4 chiles with tuna, seal them with a toothpick, and poke a cross in the center to seal the chiles. Once the chiles are sealed, dust them thoroughly with flour.

Mix 4 egg whites until stiff, add 4 egg yolks, and continue mixing until a uniform yellow color.

Heat vegetable oil in a frying pan over medium heat. Once hot, wrap the chili peppers in the egg and place in the pot. Fry until golden brown on both sides and drain the water.

Place on a tray on a napkin and remove excess fat. This dish can be eaten with chili alone or with your favorite sauce.

Next is the tomato sauce, which adds a special flavor to the dish and makes it accessible to all tastes, even if you are not a spicy lover.

Tomato sauce recipe: For 4 people

– 1/2 onion
– 1 large tomato
– 1 garlic clove
– 1 cup of water
– salt and pepper to taste


Grind the tomatoes, garlic, and 1 cup of water in a blender.

Fry the onions.

Pour the tomato-garlic mixture over the onions and season with salt and pepper.

Bring to a boil, then turn off the heat (just before it boils completely).

Soak the stuffed chiles to your liking.

Chili is traditionally served with refried beans and red rice.

What should I do if my chili falls apart while I’m preparing it?

It’s common when preparing stuffed chiles that they tend to fall apart, especially during the peeling and seeding stages. No need to worry. The mushy chili may no longer be useful as a stuffing, but it’s never wasted.

If you’ve gotten this far and can’t get the chili peppers all together, remove the seeds and continue washing. Finally, collect all the crushed chiles, cut them into juliennes or squares, and add the onions and chopped tomatoes. Fry everything in a frying pan greased with vegetable oil.

Pour in 1 tablespoon of Worcestershire sauce and season with salt and pepper.

Once everything is well incorporated and coated with yuzu, turn it off, pour the cheese on top, cover and let it rest so the cheese can melt.

Remember that ingenuity in the kitchen is a major factor and is always essential when things don’t go as expected. There’s no need to despair if your cooking isn’t perfect at first. Many of these delicious recipes improve with practice, but above all, dedication and hard work when preparing the dish is usually the secret ingredient to a successful meal.

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