Tuna Stuffed Poblanos Recipes

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.

Steps:

• Heat oven to 350°F.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in tomatoes; cook 3 min. Stir in tuna; simmer on medium-low heat 5 min. Remove from heat; stir in cilantro.
• Fill chiles with tuna mixture; place, cut sides up, on rimmed baking sheet sprayed with cooking spray. Top with cheese; cover.
• Bake 20 min. or until peppers are heated through and cheese is melted.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
• Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
• Add stuffing to peppers and place in a baking pan.
• Bake in the preheated oven for 20 minutes.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

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.