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

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