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Recipe by @purelyhealthyliving
Looking for a quick & easy chile relleno recipe? This recipe replaces the classic egg coating with crescent roll dough, along with Wild Planet tuna, chopped tomatoes, onion, garlic, black pepper, fresh cilantro, all stuffed inside a poblano pepper. Delicious, flavorful and packed with protein!
Recipe by @purelyhealthyliving
Looking for a quick & easy chile relleno recipe? This recipe replaces the classic egg coating with crescent roll dough, along with Wild Planet tuna, chopped tomatoes, onion, garlic, black pepper, fresh cilantro, all stuffed inside a poblano pepper. Delicious, flavorful and packed with protein!
1 (8oz.) Crescent Dough Sheet
2 (5oz) cans Wild Planet Skipjack Wild Tuna
3 whole roasted Poblano Peppers
1 chopped Tomato
1/4 cup of chopped Onion
2 tsp of Taco Seasoning
1 tsp of Garlic
1/8 tsp of Black Pepper
1/4 tsp of Sea Salt
2 Tbsp of chopped Cilantro
1/3 cup of plain Greek Yogurt
2 Tbsp of Cotija Cheese (or feta)
Preheat the oven to 375F.
In a skillet cook the onion, with wild tuna, tomato and taco seasonings until there's almost no liquid left. About 8 minutes.
Clean the poblano peppers, slice a line in the middle and carefully remove the seeds.
Spread the crescent dough and roll it out. Slice it into 3 pieces.
Fill the poblano peppers with tuna and roll each pepper in its crescent dough.
Seal the dough around the peppers and bake for 13-15 minutes, until golden brown.
Serve with garnish, and enjoy!
