Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Pantry Raid
Chilled Tuna-Stuffed Chiles
Total:
2 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.

Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.

Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.

Cook's Note

To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Picante Roast Beef Sandwich with Garlic, Lime and Green Chile

Recipe courtesy of Robin Miller

Shrimp Fra Diavolo

Recipe courtesy of Geoffrey Zakarian

Pumpkin Dump Cake

Recipe courtesy of Food Network

Tamales

Recipe courtesy of Marcela Valladolid

Flourless Chocolate Cake

Recipe courtesy of Food Network

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Green Grape and Avocado Quinoa Salad

Recipe courtesy of Katie Lee

Dijon Vinaigrette

Recipe courtesy of The Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking