Mini Tuna Chile Rellenos
These cute little rellenos can be stuffed up to a day ahead of time; bake just before serving.
Ingredients
- 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
- 12 (3-inches long) mini bell peppers
- 1/3 cup cilantro, chopped
- 1/4 teaspoon salt
- cayenne pepper, to taste
- 12 ounces shredded Monterey jack cheese, divided
- 1 cup ranchero or enchilada sauce
Nutrition Facts
calories
305
total fat
19g
saturated fat
11.1g
trans fat
0g
cholesterol
71mg
sodium
740mg
total carbohydrates
9g
fiber
3g
total sugars
5g
protein
27g
vitamin d
7%
calcium
45%
iron
21%
potassium
10%
Instructions
- Preheat oven to 450°F.
- Place peppers on a baking sheet and place on top rack in oven. Roast for 8 minutes.
- Remove and let stand until cool enough to handle.
- Reduce heat to 375°F.
- Meanwhile, place tuna in a large bowl and break up with a fork. Add cilantro, salt, cayenne and all but 1/2 cup of the cheese.
- Using a small knife, cut peppers open lengthwise. Stuff generously with tuna mixture.
- Pour ranchero sauce in a baking dish. Arrange peppers on top. Sprinkle remaining cheese over peppers.
- Bake for 15 minutes or until cheese is melted and bubbly. Serve hot.
Nutrition Facts
calories
305
total fat
19g
saturated fat
11.1g
trans fat
0g
cholesterol
71mg
sodium
740mg
total carbohydrates
9g
fiber
3g
total sugars
5g
protein
27g
vitamin d
7%
calcium
45%
iron
21%
potassium
10%
