INGREDIENTS

150 grams of NAVARRO® Oaxaca Cheese

200 grams of finely grated NAVARRO® Adobera Cheese

6 Chiles Poblanos

2 tablespoons of oil

2 cans of tuna in water

2 tomatoes

1/2 onion

2 tablespoons of olives

1 tablespoon of capers

4 tomatoes

1/4 onion

1 pinch of oregano

1 tablespoon of fresh cilantro 

PREPARATION

FOR THE CHILES

1. Roast directly over the flame of the stove, turn until the outer layer of the Chile is blistered and a little black. Put the Chile in a bag and seal it, allow 10 minutes for them to sweat out the moisture. Clean the skin and the center of the seeds with a knife.

FOR THE SAUCE

2. Cook the tomatoes and the onion with enough water, when they are soft, blend with the oregano, cilantro and add salt to taste. Leave them in semi-liquid consistency. Set aside.

FOR THE FILLING

3. Finely chop the ingredients (tomato, onion, olive and caper), cook everything in a frying pan with oil until everything is well cooked, add the tuna and cook for 10 minutes, until the flavors are incorporated. Remove from the heat and add the grated NAVARRO® Adobera Cheese.

4 . Put the filling inside the clean chiles. Place the finely grated NAVARRO® Oaxaca Cheese on top. Cover with hot sauce and serve immediately.