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
Roast the Chiles
Preheat your oven to 400°F (200°C). Place the poblano chiles on a baking sheet and drizzle with olive oil. Roast them in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Cool and Peel
Once roasted, remove the chiles from the oven and place them in a bowl. Cover with plastic wrap or a kitchen towel and let them steam for about 10 minutes. This will make peeling easier. After steaming, peel off the charred skin, and make a slit down the side of each chile to remove the seeds.
Preparation of Tuna Filling
- 3
Mix Filling Ingredients
In a large bowl, combine the drained tuna, cream cheese, diced red onion, chopped cilantro, lime juice, garlic powder, salt, and black pepper. Mix until well combined and creamy.
Stuffing and Baking
- 4
Stuff the Chiles
Spoon the tuna mixture into each roasted poblano chile until they are generously filled.
- 5
Add Topping
Sprinkle shredded cheese on top of each stuffed chile. You can also add sliced jalapeños for extra heat if desired.
- 6
Bake
Place the stuffed chiles back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- 7
Serve with Sour Cream
Remove the stuffed chiles from the oven and let them cool for a few minutes. Serve warm with a drizzle of sour cream on top.