Tuna Stuffed Chiles Recipe
Make Tuna Stuffed Chiles Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chiles
Tuna Filling
Topping
Method
Preparation of Chiles
- 1
Roasting the Chiles
Preheat your oven to 400°F (200°C). Cut the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet, cut side up, and brush lightly with olive oil. Roast in the oven for 20-25 minutes, until the skin is blistered and slightly charred.
Making the Tuna Filling
- 2
Mixing the Filling
In a large bowl, combine the drained canned tuna, mayonnaise, diced red onion, diced celery, chopped parsley, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Stuffing and Baking
- 3
Stuffing the Chiles
Once the poblano peppers are roasted and slightly cooled, fill each pepper half with the tuna filling, pressing gently to pack the filling inside.
- 4
Adding Cheese
Sprinkle the shredded cheese generously over the stuffed chiles.
- 5
Baking
Return the stuffed chiles to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serving
- 6
Garnishing with Sour Cream
Remove the chiles from the oven and let them cool for a few minutes. Serve hot, garnished with a dollop of sour cream on top.
