~Chiles Poblanos Stuffed With Tuna~

Sandra Leonard

By
@SandyD

My Grandma used to make this stuffed poblano chiles for lent Fridays, our hole family used to gather in her house to enjoy her cooking!


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Serves:

6

Prep:

45 Min

Cook:

20 Min

Ingredients

6
chiles poblanos
3 can(s)
6oz tuna
1 can(s)
14oz corn
1/2 c
mayonnaise
1 c
mexican cream
1 c
mozzarella cheese

Directions Step-By-Step

1
Preheat the oven to 450 degrees
2
Roast peppers in a cookie sheet for 25-35 minutes
be sure to keep an eye on them every few minutes to ensure even charring.
3
When your peppers are done roasting, put them in a bowl and cover with plastic wrap for 10 minutes to let them steam. (This will make them really easy to peel.)
4
"Cleaning the peppers"
1)Run the pepper under cold water and peel of the skin.
2)Make a small slit down one side of the pepper.
3)Using your fingers(they are the best tools here) reach in and pull out all the seeds and extra pepper guts.
5
On a bowl mix the tuna, corn (drained) and mayonnaise. Salt and pepper to taste.
6
Arrange the chiles in a buttered baking dish, top each chile with the cheese and cream. (Bring the oven temperature down to 350 degrees) and bake for 20 minutes.