March 7, 2008
Yield: 6 servings.
2 cups whole kernel corn with peppers, roasted
1½ cups shredded low-fat Mexican cheese blend, divided
½ cup diced onion or green onion
¼ cup chopped cilantro
1½ tsp. garlic salt
1 (7.1-oz.) pouch Chicken of the Sea® Premium White Tuna, Premium Light Tuna, Yellowfin Light or Premium Albacore Tuna in Spring Water
6 medium-large fresh pasilla chilies, roasted, skins peeled and seeds removed as desired, salsa or creamy cilantro dressing
Preheat oven to 375°F. In large bowl, combine roasted corn, ¾ of the cheese, onion, cilantro and garlic salt. Fold in Chicken of the Sea® Tuna; blend well. Fill each pepper with corn mixture (about ¾ cup). 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.
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