Crescent Roll Tuna Chile Relleno
Serves 3
15 mins cook
0 mins total
This Crescent Roll Tuna Chile Relleno recipe is made with all high in protein, while being gluten-free. This is the recipe that will please your tastebuds in every bite. The perfect idea for lunch, dinner or a breakfast!
0 servings
Preheat the oven at 375F. In a skillet cook the onion, with wild tuna, tomato and 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 peppers in the dough and bake for 13-15 minutes, until golden brown. Serve in with garnish, and enjoy!
