Mexican recipe for Chilies stuffed with tuna:

Ingredients for 4-6 servings:

- 6 large chilis poblanos
- 1 or 2 cans of tuna in oil or in water
- 2 red tomatoes
- 1 onion
- 3 cloves of garlic
- 1 teaspoon of dry consommé or broth dry powder
- 1/4 lb. of cheese: asadero or your favorite mexican cheese...
- 1/2 cup half-half cream
- 1 bunch of fresh cilantro
- 2 tablespoons of oil
- 2 tablespoons of butter

Preparation:

Roast the chilies; this can be done many different ways... empty their insides of the chilies by carefully cutting one opening.

Cut the tomatoes, the onion, the garlic cloves and the cilantro. Fry all these ingredients in oil with the teaspoon of dry consommé; when the ingredients are fried, mix in the contents of the the tuna cans, without their liquid. Stir and cook the ingredients over low fire for around 5 minutes. Pull away from the stove and allow to cool down a little bit. Fill the chilis with the filling we just did.

Butter up an oven going or lasagna pan, arrange the stuffed chilis over the butter, pour the cream over the chilies and sprinkle the grated cheese on top. We will now finish cooking them baked in the oven; bake in the oven until the the cream bubbles.

This mexican meal tastes great served with rice, refried beans or a nice plate of mexican style black beans.

Another idea: if you are left with some filling you can cut some corn tortillas in halves and make tuna taquitos; just place them to the edges of the chilis in the baking pan so that they are baked together; comes out deliciously!

Enjoy your meal!