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Grilled Pasilla Rellenos

Feb 1, 2012 12:00 PM

YIELD: 32 servings

11 cups whole kernel corn with peppers, roasted

8 cups shredded low-fat Mexican cheese blend, divided

2½ cups diced onion or green onion

1⅓ cups chopped cilantro

1½ Tbsps. garlic salt

43 oz. pouch tuna

32 medium-large fresh Pasilla chilies, roasted, skins peeled and seeds removed

salsa or creamy cilantro dressing, to taste (optional)

1. Preheat oven to 375°F. In a large bowl, combine roasted corn, ¾ of the cheese, onion, cilantro and garlic salt. Fold in tuna; blend well.

2. Fill each pepper with the mixture (about ¾ cup).

3. Place stuffed peppers onto foil-lined baking sheets. Bake until heated through (about 15 to 20 minutes). The last 5 minutes of baking, top with remaining cheese. Serve with salsa or creamy cilantro dressing.

Photo and recipe: Chicken of the Sea

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© 2012 Penton Media Inc.

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