Piquillo peppers stuffed with prawns and chicken with béchamel sauce
Christmas is approaching soon, and with it the head feeder of all the members of the family to surprise the diners. Well, today I propose that for those Christmas dinners make these rich piquillo peppers stuffed with shrimp and chicken bathed with a tasty béchamel.
The piquillo peppers They are great as a first course for Christmas, since they provide all the necessary energy and nutrients, in addition, that it is a powerful and satisfying dish. Also, we give you that toque aphrodisiac of prawns.
Ingredients
- 1 chicken breast.
- 15-20 cooked prawns.
- 10 piquillo peppers.
- 1/4 onion.
- Flour.
- Milk.
- Olive oil.
- Salt
- Parsley.
- Nutmeg.
Preparation
Firstly, we will chop the onion, like the prawns and the chicken breast. The latter, we will cook it in water for about 20 minutes over low heat together with 1/2 a pill of avecrem. In addition, we will put the piquillo peppers on absorbent paper, so that they lose a little water.
Once everything is chopped, we will fry everything in a pan with olive oil. After about 5 minutes, let us see that the onion is poached and the chicken is completely done, we will add 2-3 tablespoons of flour and sauté well. Afterwards, we will add the milk little by little, without stopping to stir. Add salt, parsley and a little nutmeg and keep stirring until you get a thick bechamel.
Finally, we will fill the piquillo peppers with the stuffed chicken and prawns. We will place them in a baking dish together with a drizzle of olive oil and a pegot of grated semi-cured cheese on top of each of the piquillo peppers. We will bake about 10-15 minutes.
More information - Piquillo peppers stuffed with bechamel, special Easter
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 362
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