~Chiles Poblanos Stuffed With Tuna~
Featured Pinch Tips Video
- chiles poblanos
- 3 can(s)
- 6oz tuna
- 1 can(s)
- 14oz corn
- 1/2 c
- 1 c
- mexican cream
- 1 c
- mozzarella cheese
1Preheat the oven to 450 degrees
2Roast peppers in a cookie sheet for 25-35 minutes
be sure to keep an eye on them every few minutes to ensure even charring.
3When 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.
5On a bowl mix the tuna, corn (drained) and mayonnaise. Salt and pepper to taste.
6Arrange 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.