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Tuna Jalapeño Peppers Appetizers for Holy Week Menu
ADRIANA'S BEST RECIPES21Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 10 whole jalapeños (from La Morena)
- 1 1/2 cups tuna in olive oil
- 3 cups fresh arugula
- 2 tsp. olive oil
- 3 cups crimini mushrooms (or portabella)
- 2 garlic cloves (or 1 teaspoon of garlic paste)
- 3 cups mushrooms (assorted gourmet selection of, shimeji, straw, and beech)
- 2 cups cactus (canned, cut in juliennes)
- 4 cups vegetable broth
- 1 tsp. jalapeños (sliced, from La Morena)
- salt
- pepper
- 1 pork loin (fresh)
- 8 prunes
- 2 chipotle peppers in adobo (from La Morena)
- 2 cloves black garlic
- 2 tsp. cumin (dried)
- 1 tsp. Mexican oregano (dried)
- 1 cup hot water
- salt
- pepper
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1410mg59% |
| Potassium1460mg42% |
| Protein30g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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