Best Chiles Poblanos Stuffed With Tuna Recipes

TUNA STUFFED CHILES

Tuna Stuffed Chiles image

Provided by Marcela Valladolid

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

8 Anaheim chiles, charred, stemmed, and seeded, left whole for stuffing
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned, or frozen and thawed
1/2 cup fresh corn kernels (from 1 ear), or canned, or frozen and thawed
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup sliced carrots
2/3 cup olive oil
2 cloves garlic, peeled
2 small red onions, halved and thinly sliced
2/3 cup white distilled vinegar
2 teaspoons crumbled dried Mexican oregano
2 bay leaves

Steps:

To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.

~CHILES POBLANOS STUFFED WITH TUNA~

~Chiles Poblanos Stuffed With Tuna~ image

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!

Provided by Sandra Leonard @SandyD

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat the oven to 450 degrees
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.
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.)
"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.
On a bowl mix the tuna, corn (drained) and mayonnaise. Salt and pepper to taste.
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.