~Chiles Poblanos Stuffed With Tuna~

Sandra Leonard


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!


★★★★★ 1 vote

45 Min
20 Min


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

How to Make ~Chiles Poblanos Stuffed With Tuna~


  • 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.

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