Crescent Roll Tuna Chile Relleno | Purely Healthy Living

Purely Healthy Living

Name: Crescent Roll Tuna Chile Relleno
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: Cacique Cheese, Part Skim Milk, Cotija; Tapatio Salsa Picante Hot Sauce; Oikos Blended Plain Greek Nonfat Yogurt; Cilantro; San Francisco Salt Company Sea Salt, Pure & Natural; SIGNATURE SELECTS Black Pepper, Ground; El Guapo Garlic Powder; SIGNATURE SELECTS Seasoning Mix, Taco; Organic Onion; Orange Grape Tomato Package; Poblano Pepper; SIGNATURE SELECTS Tuna in Water, Chunk Light; Pillsbury Crescent Dough Sheet, Original

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Crescent Roll Tuna Chile Relleno

Serves 315 mins cook

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

What you need

cotija cheese

hot sauce

nonfat greek yogurt

cilantro

San Francisco Salt Company Sea Salt, Pure & Natural

fine sea salt

ground black pepper

garlic powder

taco seasoning

yellow onion

grape tomato

poblano pepper

SIGNATURE SELECTS Tuna in Water, Chunk Light

yellowfin tuna

Pillsbury Crescent Dough Sheet, Original

crescent roll dough

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Instructions

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!

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